Life

James Street Cookery School: Blue cheese and avocado burger, tomato and feta salad

Blue cheese and avocado beef burger
Blue cheese and avocado beef burger Blue cheese and avocado beef burger

THE sun is out and those of us lucky enough to have one are spending more time in the garden, so what better way to enjoy the beautiful weather than with a good barbecue?

This week, I’ve included a twist on the classic beefburger, using delicious local produce and a luxurious blue cheese sauce to bring out a real depth of flavour. Served with a tasty and refreshing tomato and feta salad, this is a perfect dish for warmer weather and dining al fresco.

The salad recipe uses a mix of three types of tomatoes. Most good greengrocers and supermarkets now stock mixed punnets of tomatoes which are perfect for this recipe. Enjoy!

BLUE CHEESE AND AVOCADO BEEF BURGER

(Serves 4)

500g beef minced

260g blue cheese (I recommend Young Buck from Co Down)

Pinch of salt

85g crème friache

80ml single cream

1 garlic clove, chopped

4 leaves iceberg lettuce, cleaned

1 red onion, sliced

1 large tomato, sliced

1 avocado, sliced

4 buns

Method:

Start by making the blue cheese sauce. Add the cream, crème fraiche and garlic to a pan and bring to the boil. Finely chop the blue cheese and add to the pan. Simmer until the sauce starts to thicken, giving it a good stir. Cool in the fridge until required.

Take the beef mince, season with salt and shape into four burger patties using your hands. Cook using a hot pan for three minutes each side, for rare, or more for well cooked. Make sure you have your extractor fan on. Alternatively, you can grill these on the barbecue to your desired taste – make sure you use a meat thermometer to check it is fully cooked before serving.

Cut the burger buns in half and toast. Start your stack with a bed of lettuce and the burger resting on top. Finish off with the blue cheese sauce, sliced avocado, a slice of tomato and red onions and top with the burger bun.

TOMATO AND FETA SALAD

(Serves 4)

450g of yellow, green and red tomatoes, halved

Small bunch of coriander, leaves torn off stalks and chopped

1 sprig of thyme, leaves torn off stalks

80g feta, chopped

Sea salt

Fresh ground black pepper

For the dressing, mix together in clean jam jar:

50ml extra virgin olive oil

2 tbsp red wine vinegar

Teasp caster sugar

Sea salt

Fresh ground black pepper

Method:

Clean and halve all the tomatoes and gently toss in the dressing in a large bowl. Mix in the herbs and the feta and season with salt and pepper and serve.

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