These burgers are stacked with two patties, but you can play it safe and save with a single patty. Don’t hold back on the moreish sauce, though!

Stacked burger with blue cheese sauce

Makes 4

Ingredients 

For the blue cheese sauce  

50g blue cheese, crumbled 
½ cup sour cream
1 tsp Worcestershire sauce
Milled pepper 
½ tsp garlic powder  

For the caramelised onion  

2 onions, thinly sliced 
2 Tbsp olive oil 
1 tsp salt 
3 Tbsp brown sugar 
2 Tbsp butter 
2 Tbsp balsamic vinegar 
Salt and milled pepper 
60g rocket 
4 toasted burger buns 
8 beef patties, cooked 
8 pieces streaky bacon, cooked  

Method

1. Combine cheese sauce ingredients and mash using a fork to create a chunky sauce. 
2. Heat oil in a pan over medium-low, add onions and salt then gently caramelise for 15-20 minutes, stirring occasionally. 
3. Sprinkle sugar over onions — do not stir — and cook for another 5 minutes. 
4. Add butter and balsamic vinegar to onions and stir through. Season then remove from the heat. 
5. To assemble, place rocket on toasted buns, followed by a patty, cheese sauce and some onions. 
6. Repeat layers to create a double burger, if you like. Serve with bacon. 

Blue cheese  

This funky cheese is created through the addition of a blue mould culture (Penicillium roqueforti) that is cast over the curd as it is being processed into wheels. Over the ageing period of 2-3 months, air is introduced into the cheese using metal rods, creating a reaction that causes fats and proteins in the cheese to break down and release the characteristic smell and taste some people love (and some just hate)! The saltiness of blue cheese pairs brilliantly with jammy, sweet ingredients such as caramelised onions or preserved figs. 

By: Sjaan van der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

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