Beef Burgers with Blue Cheese and Medjool Date Jam

date recipe beef burger

Serves: 4 people


Caramelised onions:
  • 2 Large onions, thinly sliced
  • 2 Tbsp. Coconut or vegetable oil


Date Jam:
  • 16 Californian Medjool Dates, pitted and chopped
  • 1 cup cold water
  • ½ tsp. Chinese all-spice
  • 2 tsp. Fresh lemon juice
  • Finely grated zest of 1 lemon


  • 1½ cups quartered mushrooms
  • 2 Tbsp. Chopped flat-leaf parsley
  • 2 tsp. Sweet smoked paprika
  • 1 tsp. Powdered mustard 
  • ¼ tsp. Sea salt, plus additional to taste
  • 1 small clove garlic, minced
  • 680g extra-lean ground sirloin
  • Olive oil cooking spray 
  • 2 cups rocket lettuce
  • 2 medium vine-ripe tomatoes, sliced
  • 4 Whole grain buns
  • 115g crumbled blue cheese



Caramelised onions:
  1. Heat oil in a large, non-stick skillet over medium to high heat; add onions to pan.
  2. Cook, stirring frequently, for 1 to 2 minutes or until fragrant.
  3. Reduce heat to medium to low and continue to cook, stirring occasionally, for about an hour or until very soft and light caramel in colour.
  4. Remove from heat and let cool for 10 minutes. (May be prepared up to 2 days in advance and stored tightly covered in the refrigerator.)


  1. To prepare jam, place dates, water and Chinese all-spice in a medium pot. Bring to a boil over high heat; reduce heat to medium to low and simmer for 15 minutes, stirring occasionally, until jam has a thick, syrupy consistency.
  2. Stir in lemon juice and zest and cook for 5 minutes more, stirring occasionally. Remove from heat and let cool for 10 minutes.
  3. Let cool to room temperature. Place in a sealable container, cover and refrigerate for at least one hour or until chilled. (May be prepared up to 1 week in advance and stored tightly covered in the refrigerator.)


  1. To prepare burgers, place mushrooms, parsley, paprika, mustard powder, salt and garlic in a food processor; pulse until mixture is coarsely ground.
  2. Transfer mixture to a large bowl; add sirloin and mix well. Shape into four 1.5cm thick patties.
  3. Transfer to oiled baking paper. Cover and refrigerate for at least 1 hour or overnight.  
  4. Preheat grill or grill pan over medium to high heat. Mist burgers with non- stick spray and grill for 5 minutes on each side for medium-well.
  5. Grill buns until golden brown and toasted.
  6. Place equal amounts of rocket lettuce and tomatoes on bun bottoms.
  7. Top with burgers, jam, onions, crumbled blue cheese and bun tops.