Author: Paul Gayler

Open-faced Roquefort Burger

Open-faced Roquefort Burger

Prep Time:
Cooking Time:
Servings: 4

Change to:
Open-faced Roquefort Burger Recipe.


Roquefort cheese 1/2 cup crumbled
unsalted butter 1 cup softened
chive 2 Tbsps diced
wax paper 1 1 Piece -10 x 10 inches
ground beef 1 3/4 lbs coarsely ground & well chilled
onion 1 diced
Dijon mustard 1 tsp
Worcestershire sauce 1 tsp
egg yolk 2
garlic clove 1 diced
salt 1/2 tsp to taste
black pepper 1/4 tsp to taste
vegetable oil 1/4 cup
To Serve
baguette 1 sliced into 4 x 5 inch slices
tomato 2 sliced
arugula 1 cup
French dressing 1/4 cup


  1. In a bowl mix together the cheese with the butter and diced chives.
  2. Cut a sheet of wax paper approximately 10 x 10 inches. Mold the prepared butter in a strip about 1 1/2 inches wide along the front edge of the paper then roll up tightly , twisting the ends to form a fat bonbon shape. Place in the freezer overnight.
  3. In a large bowl, mix the remaining ingredients, then divide the hamburger mix into 8 evenly sized patties.
  4. Remove the cheese roll from the freezer, allow to soften slightly and cut into 4 equal slices.
  5. Place a slice of cheese roll on 4 of the patties and use the remaining 4 patties as lids; with your fingertips, pinch the edges together to seal in the cheese filling. Brush the burgers with a little oil.
  6. Heat the grill and, when smoking hot, cook the burgers for 4-5 minutes on each side.
  7. To serve, top each section of the baguette with a sliced tomato, then a grilled burger, and top with some dressed salad leaves, and serve.