Summary of "London Chop House Roqueburger (1963) on Sandwiches of History"

Ingredients (with quantities)

Meat: not specified in the original recipe; presenter uses ribeye + chuck, chilled
Salt and pepper: to taste
Chopped onion: quantity not specified
Chopped parsley: quantity not specified
Egg: 1 (added to the meat mix)

Freezer: to firm meat for about 30 minutes
Cold metal plate / plate grinder attachment: to keep it cold during grinding
Broiler / salamander alternative: presenter notes restaurant broilers can reach extremely high heat (up to ~1000°F); suggests charcoal grilling to achieve similar heat
Fridge: to firm assembled patties

Chill the meat: Put meat in the freezer to firm up for ~30 minutes. Keep the metal plate cold as well.
Grind/blend the meat: Grind the ribeye + chuck.
Season and bind the meat mixture: Mix by hand with salt and pepper, then add:
- chopped onion
- chopped parsley
- an egg 4. Form patties: Make patties about 1/2 inch thick. 5. Make Roquefort filling: Combine Roquefort blue cheese with butter, cognac, and an egg. 6. Assemble “stuffed” burgers:
- Roll filling into balls
- Place one ball in one patty
- Top with another patty and seal it up 7. Chill again: Put assembled burgers in the fridge to firm up. 8. Cook under very high heat:
- Original instructions say to run under the broiler
- Presenter notes restaurant broilers/salamanders can get to ~1000°F
- To match that, presenter cooks over charcoal (rather than a typical broiler) 9. Build the sandwich: Spread mayonnaise + Dijon mustard on the bun; add onion, tomato, salt/pepper, and lettuce.

Meat selection: The original recipe didn’t specify the meat type; presenter uses ribeye + chuck.
Blue cheese placement: Blue cheese is inside the burger; presenter says it’s “so good” but isn’t sure why it must be inside.
Egg in the meat: Used as a binder.
Cognac flavor: Described as rounding out flavors; presenter notes you don’t really taste cognac strongly.
Plating/serving approach: They didn’t want extras—wanted to eat it as-is.

Cooking method: Broiler instruction vs. charcoal grilling to mimic the very high restaurant broiler temperature.
Bun choice: Recipe likely used a fancier bun, but presenter used what was available.
Condiment: Mayonnaise mixed with Dijon mustard on the bun.

Presenter: Jerry (mentioned as the contributor of the recipes; video presented as part of “Sandwiches of History”)
Referenced source: “London Chophouse Roqueburger from 1963.”