Fine Cooking

Servings: four.

Watercress and a blue-cheese compound butter lend a little sophistication to your basic burger.

Ingredients

1-1/2 lb. ground beef (preferably chuck)
Kosher salt and freshly ground black pepper
3 oz. Roquefort cheese, crumbled (a generous 1/3 cup)
2 Tbs. unsalted butter, softened at room temperature
4 hamburger buns or kaiser rolls, split
4 very thin slices red onion
1 cup loosely packed watercress sprigs, rinsed, tough stems removed

Nutritional Sample Size based on four servings
Calories (kcal) : 450
Fat Calories (kcal): 200
Fat (g): 22
Saturated Fat (g): 11
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 7
Cholesterol (mg): 125
Sodium (mg): 1310
Carbohydrates (g): 24
Fiber (g): 2
Protein (g): 42

Preparation

Heat the oven to 400°F. Season the beef with salt and pepper and shape it into four patties about 1 inch thick. Season both sides of each patty with salt and pepper.
In a small bowl, mix the Roquefort and butter with a rubber spatula.
Heat a large, heavy sauté pan over medium-high heat for 1 min. Set the hamburgers in the pan, reduce the heat to medium, and cook until well browned on the first side, 4 to 5 minu. Flip the burgers and cook to your liking: another 4 min. for medium rare, or another 6 min. for medium.
Meanwhile, toast the buns or rolls, split sides up, on a baking sheet in the oven until crusty and very light gold, 6 to 8 min. Spread both sides of each bun with about 1 Tbs. of the Roquefort butter. Serve the hamburgers on the toasted buns, topped with the onion and watercress.

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Ingredient Spotlight

IN THIS RECIPE
Roquefort
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IN THIS RECIPE
Watercress
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Ground Beef
FEATURED
Chinese Black Rice

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Reviews (1 review)

user-2050926 | 01/13/2020
Yummy version for a change to plain old burgers. Really a great tasting option! Been loving it for years. I use English muffins for buns.

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What We're Cooking Now

Name: Hamburgers with Watercress & Roquefort Butter
Yield: four. servings
Cuisine: American
Ingredients: 1-1/2 lb. ground beef (preferably chuck); Kosher salt and freshly ground black pepper; 3 oz. Roquefort cheese, crumbled (a generous 1/3 cup); 2 Tbs. unsalted butter, softened at room temperature; 4 hamburger buns or kaiser rolls, split; 4 very thin slices red onion; 1 cup loosely packed watercress sprigs, rinsed, tough stems removed