Inverted cashel blue burger with roasted tomatoes and red onion salad

Prep: 180 mins
Cook: 10 mins
Inverted cashel blue burger with roasted tomatoes and red onion salad
If you want something a little different and more exciting than the usual bbq then this is one recipe you must try

50g (2 oz) cashel blue or roquefort cheese

50g (2 oz) unsalted butter

1 tbsp snipped fresh chives

675g (1 1/2lb) minced beef

12 baby tomatoes, vines still attached

3 tbsp olive oil

Juice of ½ lemon

2 tsp sweet chilli sauce

Handful of fresh flat-leaf parsley

1 small red onion, peeled and very thinly sliced

2 breakfast muffins, halved

Salt and freshly ground black pepper

Mash together the cheese and butter in a small bowl. Season with peppers and stir in the chives. Shape into a short cylinder, no more than 5cm (2in) in length, and wrap in clingfilm. Chill for at least an hour to firm up.

Divide the beef into fout portions. Using wet handsm shape into round patties 2.5cm (1 in) thick, remove the blue cheese butter from the fridge and cut into four even-sized pieces. Make a deep indentation in the middle of each patty and insert a piece of butter, pushing the beef around it until it is completely enclosed. Chill for at least an hour or up to 24 hours until ready to cook.

Preheat the grill to its highest setting or, if using a charcoal barbeque to cook the burgers, light it 30 minutes before you want to start cooking. If using a gas barbeque, light it 10 minutes beforehand. Also preheat the oven to 200c/400F/gas mark 6. Snip the tomatoes into four portions of three and arrange in a small roasting tin. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven for 12-15 minutes until lightly charred and just beginning to soften.

Sprinkle a teaspoon of pepper all over the chilled burgers. Put on the grill rack and cook for 4 minutes on each side for rare, 6 minutes for medium and 8-9 minutes for well done.

To make a dressing, mix the remaining olive oil with the lemon juice and sweet chilli sauce. Place the parsley and red onion in a separate bowl and then fold in two-thirds of the dressing.

To serve, toast the muffin halves on the grill rack and place on warmed plates. Put a burger on each muffin half and then add a bunch of roasted tomatoes. Pile the red onion salad on top and drizzle with the remaining dressing.


Preparation Time
180 minutes

Cooking Time
10 minutes

Main ingredients

Recipe Type
Dinner, BBQ, Entertaining, Family Dinners

Special Info
Nut free, Egg free

Level of Difficulty

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