Hamburgers with Watercress & Roquefort Butter

Hamburgers with Watercress & Roquefort Butter
Photo by Scott Phillips


  • 1-½ lb. ground beef (preferably chuck)
  • 1 cup loosely packed watercress sprigs, rinsed, tough stems removed
  • 4 hamburger buns or kaiser rolls, split
  • 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 very thin slices red onion

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 mi...

View full recipe at Fine Cooking


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