Double Cheese "Bliss" Burger

Takes 25 mins - Serves 4

This no-apologies mouthwatering monster will both soothe & satiate your palate and soul.

- 2 lbs ground beef (don’t go too lean)
- 4 buns (or roll of choice)
- 200 grams brie or camembert cheese
- 1 medium onion, thinly sliced
- 2 cups button mushrooms, thiny sliced (No need to get fancy ones)
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. soy sauce
- Ketchup to taste
- Korean BBQ sauce (any BBQ sauce will do)

In a small fry pan over medium heat add  a splash of olive oil, onions, mushrooms and salt. Fry until they colour & soften (around 5 minutes), add soy and balsamic to de-glaze the pan. Let reduce for another minute or 2 (until liquid thickens & almost disappears). Add cracked pepper and set aside. 

Pre-heat grill pan, BBQ or fry pan.

Form beef into 4 (approx.) 1/2 lb patties, create a dent in the middle with your thumb so they don’t swell as they cook. Season liberally w salt/pepper. Grill patties to taste (I like my burgers medium). Add cheese to patties a couple of minutes before removing them from the grill (just long enough to soften and slightly melt the cheese). 

Toast bun lightly, add patty and top w onion/mushroom & BBQ sauce/ketchup. Eat. Nap.

 Chef Mike Ward's Double Cheese Burger Recipe