Blue cheese butter adds an interesting slightly ‘wild’
fungic note to grilled meats such as steak or lamb. Since it also has a strong
umami taste, it will automatically make the meat taste sweeter.
To play with the concept of wildness,
serve with a salad that contains bitter salad leaves such as rocket and
watercress. If you want to be utterly adored by those you are feeding, add a
portion of home-made salted chips, see ‘click here for other recipes’.
The umami in the blue cheese will make
them taste irresistible. This recipe comes from my book
Citrus and Spice A Year
of Flavour which explores how flavour (smell) works in cooking.
For the burgers:
2 tablespoons extra virgin olive oil
2 shallots, finely diced
1 clove garlic, finely diced
1 small bunch parsley, finely chopped
leaves from a handful lemon thyme
1 lemon, finely grated
500g lean minced lamb
salt and freshly ground black pepper
For the butter:
30g unsalted softened butter
30g Roquefort or Stilton
2 tablespoons finely sliced chives
To make the burgers, heat one tablespoon oil in a small
frying pan and fry the shallot and garlic for 8 minutes or until soft.
Finely chop the leaves from the parsley
and lemon thyme. Tip into a bowl and mix in the lemon zest, minced lamb,
softened shallots, salt and pepper.
Fry a nugget of the mix and taste to test the seasoning.
When you are happy, shape and mix into
Cover and chill
Make the blue cheese butter by beating together the softened
butter and blue cheese. Once well mixed, beat in the chives with a wooden
Season to taste with black
pepper and form into a sausage on some greaseproof paper.
Roll up the paper and gently roll under
your fingertips until the butter forms a smooth cylinder.
Chill until needed.
Preheat an oven top griddle pan over a medium high
When ready to eat, brush the
burgers with one tablespoon olive oil and grill for 6 or 7 minutes on each side
for medium well cooked burgers.
Slice the butter into rounds, place on the hot burgers and