Tuesday, April 27, 2021


Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star


Everyone has their own favourite burger recipe, and with the good weather almost around the corner the barbeques are being pulled out and cleaned. With this in mind, why not try adding a little zing to your favourite burger patty and make it even more delicious. Grill or cook your burger as normal and assemble them with the following blue cheese and pear recipe for a gourmet burger at home.


Makes enough for 4 burgers

1 firm pear

50g Cambozola blue cheese

100g crème fraiche

50g shelled walnut halves

1 small red onion

1 tbsp. lemon juice

Salt and pepper


Start by halving your pears and carefully removing the core from both halves. Using a carrot peeler, and by working from the top of the pear to the bottom, start to shave slices of pear until you have thin long shavings of pear. Place in a bowl and pour the spoon of lemon juice on top. Grind some black pepper on top of the pear and mix well. Set aside until needed.

In a small bowl, soften the blue cheese with a little of the crème fraiche until you have broken the cheese down and got it to a paste. Drain the lemon juice from the pear and add it to the paste. Mix in the remainder of the crème fraiche and you should have a thick sauce that resembles a thick salad dressing.

Then peel and slice the red onion. Using a very sharp knife, slice the red onion as thinly as you can get it. Season with salt and pepper and add the shelled walnuts.

To assemble your burger, start by grilling your burger bun on a hot skillet rather than just toasting it. This will give the bread a lovely charred and grilled flavour.

Then place the red onion on the bottom part of the burger bread and place under a hot grill for 3 minutes just to warm the onion and soften them slightly. Remove and place your hot burger meat on top. Then add the shaved pear, followed by the creamy blue cheese sauce. Place the top of the grilled bread and put a wooden skewer through the top of the burger to keep everything in place.

Serve straight away with small pots of extra sauce on the side.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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