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Blue Cheese

Blue Beef Burger with Balsamic Mushrooms and Spinach


  • 200g King Island Dairy Roaring Forties Blue cheese
  • 500g beef mince
  • 1 onion, grated
  • 1 tablespoon tomato sauce
  • 1 tablespoon chopped continental parsley
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup breadcrumbs
  • 150g button mushrooms, sliced
  • olive oil, for frying
  • ¼ teaspoon salt, extra
  • freshly ground black pepper, to taste
  • 2 tablespoons balsamic vinegar glaze
  • 6 sourdough buns, split and toasted
  • 80g baby spinach leaves


Carefully cut blue cheese into thin slices. Combine mince, onion, tomato sauce, parsley, salt, egg and breadcrumbs, mix well and form into six burgers. Panfry or bbq burgers for 5 minutes on each side until cooked through. Meanwhile, sauté mushrooms in a little olive oil until softened, season with extra salt and pepper and add balsamic glaze. Fill each bun with a burger topped with balsamic mushrooms, spinach leaves and slices of blue cheese. Drizzle with any leftover balsamic juices and serve.

Tip: Balsamic glaze is a thick sweet vinegar reduction that is now available in most supermarkets. To make your own, simply simmer ½ cup balsamic vinegar with ¼ cup brown sugar until syrupy.

Blue Beef Burger with Balsamic Mushrooms and Spinach

Preparation time:
15 minutes

Cooking time:
10 minutes


Products used:
King Island Dairy Roaring Forties Blue

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