Gordon Ramsay’s blue cheese burger crumbles the cheese into the raw mince instead of melting it on top, so every bite has that sharp, salty hit running through it. The recipe from his World Kitchen book uses Stilton, English mustard, Worcestershire sauce, and Tabasco mixed right into the beef before shaping and grilling for 7 to 10 minutes.
Most blue cheese burgers just lay a slice on the patty at the end. Ramsay’s way is better because the cheese melts into pockets inside the meat as it cooks, and you get flavour in every part of the burger instead of just the top.
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Why The Cheese Goes Inside The Patty
When you crumble blue cheese into raw mince, it melts into small pockets during cooking and bastes the inside of the burger from within. A slice of cheese on top only covers the surface and can slide off the moment you take a bite.
I was sceptical the first time because I thought the cheese would melt out of the patty completely. It does not, because the meat seals around it as it sears, and you get little bursts of molten Stilton throughout.
Blue Cheese Burger Ingredients
- 500g (1.1 lbs) beef mince, 80/20 fat ratio
- 50g (1¾ oz) blue cheese, crumbled (Stilton, Gorgonzola, or Danish Blue)
- 1 small red onion, finely chopped
- Small bunch of chives, finely chopped
- 2 tsp Worcestershire sauce
- 1 tsp English mustard
- Few dashes of Tabasco sauce
- Sea salt and black pepper
- Olive oil for cooking
For serving:
- 4 soft burger buns
- Salad leaves
- Sliced tomatoes
- Sliced avocado
- Mayonnaise
How To Make Gordon Ramsay Blue Cheese Burgers
- Mix the meat: Put the beef mince, crumbled blue cheese, chopped onion, chives, Worcestershire sauce, English mustard, and Tabasco into a large bowl and mix with your hands until combined.
- Test the seasoning: Fry a small piece of the mixture in an oiled pan, taste it, and adjust the salt and pepper.
- Chill: Cover the bowl with cling film (plastic wrap) and refrigerate for at least 1 hour, or up to overnight.
- Shape the patties: Wet your hands and shape the mixture into 4 thick patties.
- Grill: Brush with olive oil and cook on a hot griddle or barbecue for 7 to 10 minutes, turning once halfway through.
- Toast the buns: Drizzle the cut side with olive oil and toast cut-side down for 1 minute.
- Build: Mayo on the bottom bun, salad leaves, tomato, avocado, patty, and top bun.
Which Blue Cheese Works Best
Stilton is the classic British choice and what Ramsay uses because it has a strong flavour that holds up against the beef. Gorgonzola Dolce is milder and creamier if you want something less punchy, with Danish Blue sitting in between.
I have tried all three and Stilton is still my favourite because it does not melt completely, so you get little pockets of crumbly cheese inside the cooked patty. Gorgonzola melts too smooth and you lose that texture.
Adding Bacon To A Blue Cheese Burger
Bacon and blue cheese is one of those combinations that just works: cook 2 rashers of smoked streaky bacon per burger until crisp and lay them on top when you build it. I add bacon to this burger every time now because the smoky salt balances the sharp tang of the Stilton perfectly.
Do not put the bacon inside the patty with the cheese because it needs to stay crispy. I tried mixing it into the mince once and it went soft and chewy, so keep it as a topping.
Making A Quick Blue Cheese Sauce
If you want blue cheese on top as well as inside the patty, crumble 50g of Stilton into a small pan with 2 tablespoons of double cream (heavy cream) and melt over low heat. Stir until smooth, season with cracked pepper, and drizzle it over the built burger.
I make this sauce when I have guests because it takes the burger from home cooking to pub food in about 90 seconds. A little goes a long way because the cheese inside the patty already provides plenty of flavour.
Why English Mustard Instead Of Dijon
Ramsay uses English mustard in this recipe instead of the Dijon he puts in his classic burger. English mustard is sharper and hotter, which stands up to the strong flavour of blue cheese without getting lost. Dijon is milder and would disappear behind the Stilton.
I tried swapping Dijon in once and could not taste it at all. English mustard has enough punch to cut through the richness of the cheese and the fat in the beef.
FAQs
- What cheese does Gordon Ramsay use for burgers? For his classic burger, Ramsay uses Monterey Jack or cheddar on top. For this blue cheese version, he crumbles Stilton into the raw mince. Each recipe uses a different cheese because the cooking method is different.
- Will the blue cheese melt out of the burger? Some will, but most stays inside if you chill the patties properly before cooking. The cold cheese firms up, and the meat sears around it fast enough to trap it. A few small melted spots on the outside just add to the crust.
- Can I make this as a smash burger instead? Not really. The cheese inside the patty needs a thick burger that cooks slowly enough for pockets to form. A smash burger is too thin and the cheese would just melt straight out onto the pan.
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Nutrition Facts
Per serving (1 blue cheese burger with bun):
- Calories: 550 kcal
- Total Fat: 32g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 750mg
- Carbohydrates: 28g
- Fibre: 2g
- Sugars: 4g
- Protein: 36g
Gordon Ramsay Blue Cheese Burger Recipe
4
servings15
minutes10
minutes25
minutesGordon Ramsay’s blue cheese burger crumbles the cheese into the raw mince instead of melting it on top, so every bite has that sharp, salty hit running through it. The recipe from his World Kitchen book uses Stilton, English mustard, Worcestershire sauce, and Tabasco mixed right into the beef before shaping and grilling for 7 to 10 minutes.
Most blue cheese burgers just lay a slice on the patty at the end. Ramsay’s way is better because the cheese melts into pockets inside the meat as it cooks, and you get flavour in every part of the burger instead of just the top.
Ingredients
500g (1.1 lbs) beef mince, 80/20 fat ratio
50g (1 3/4 oz) blue cheese, crumbled (Stilton, Gorgonzola, or Danish Blue)
1 small red onion, finely chopped
Small bunch of chives, finely chopped
2 tsp Worcestershire sauce
1 tsp English mustard
Few dashes of Tabasco sauce
Sea salt and black pepper
Olive oil for cooking
4 soft burger buns
Salad leaves, tomato, avocado, mayonnaise
Directions
- Mix the meat: Combine beef mince, crumbled blue cheese, onion, chives, Worcestershire sauce, English mustard, and Tabasco in a large bowl.
- Test the seasoning: Fry a small piece in an oiled pan, taste, and adjust salt and pepper.
- Chill: Cover with cling film and refrigerate for at least 1 hour.
- Shape the patties: Wet your hands and shape into 4 thick patties.
- Grill: Brush with olive oil and cook on a hot griddle or barbecue for 7 to 10 minutes, turning once halfway.
- Toast the buns: Drizzle the cut side with olive oil and toast for 1 minute.
- Build: Mayo on the bottom bun, salad leaves, tomato, avocado, patty, and top bun.
