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)

Roquefort blue cheese filling

• Roquefort blue cheese: quantity not specified
• Butter: quantity not specified
• Cognac: quantity not specified
• Egg: 1 (for the filling)

Burger forming

• Patties about 1/2 inch thick

Serving items (chosen by presenter)

• Mayonnaise + Dijon mustard (mixed) for the bun
• Bun: “fancier bun” implied; presenter uses regular bun
• Onion, tomato, lettuce: amounts not specified
• Salt and pepper: for onions/tomatoes

Equipment & preparation

• 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

Step-by-step method (technique + key timing)

1. Chill the meat: Put meat in the freezer to firm up for ~30 minutes. Keep the metal plate cold as well.
2. Grind/blend the meat: Grind the ribeye + chuck.

3. 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.

Chef/presenter tips & notes

• 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.

Variations mentioned (from the subtitles)

• 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 / channel / sources

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