Blue, Roquefort or Gorgonzola Cheese Burgers, Beet Horseradish Catsup
Comments:	If desired, prepare beet horseradish catsup ahead of time; keep catsup refrigerated. When preparing burgers, why not make it a feast for gourmets! Burgers, which are often boring, when they can be garnished with really tasting Blue, Roquefort or Gorgonzola cheese. Garnished with beet horseradish catsup, crisp red onion strips and tomato slices, our taste buds just waken up!
Servings:	4
Ingredients	Preparation
1 1/2 pounds [680 g] lean ground beef 1/2 pound [227 g] Blue, Roquefort or Gorgonzola cheese, crumbled 4 hamburger buns 1 red onion, into strips 4 thick tomato slices, hard middle removed 4 or 5 leaves green leaf or romaine lettuce, rinced, patted dry then torn Huile Beet Horseradish Catsup 2 cups [500 mL] tiny freshly peeled beet dices 1 small onion, diced 1 large tomato, hard middle removed then chopped 1 1/4 cups [310 mL] red wine vinegar 1/2 cup [125 mL] water or apple juice 1/3 cup [80 mL] brown sugar 1 teaspoon [5 mL] chili powder 2 to 3 teaspoons [10 to 15 mL] Tabasco sauce 1/2 teaspoon [2.5 mL] freshly ground black pepper 1/2 teaspoon [2.5 mL] salt 1 to 2 tablespoons [15 to 30 mL] prepared horseradish	Prepare beet horseradish catsup. Preheat barbecue until charcoals become gray, almost white. Then shape lean ground beef into 4 patties. Spoon 2 to 3 tablespoons [30 to 45 g] cheese crumbs into the middle of each pattie. Shape patties once more, well sealing cheese into patties. Oil barbecue rack before laying stuffed ground beef patties. Barbecue patties until of desired doneness, for approximately 3 minutes on each side for rare patties, 6 minutes for medium patties and 8 to 9 minutes for well-done patties. Towards the end of cooking time, open-up and just brown hamburger buns inside-out. Lay ground beef patties onto lower half of warm hamburger buns. Garnish each pattie with a little beet horseradish catsup and red onion strips, then with a slice of tomato. Top each with torn lettuce, then with remaining hamburger bun halves. Serve burgers immediately, along with remaining beet horseradish catsup into a small serving bowl. Beet Horseradish Catsup Into a casserole, mix together beet and onion dices, chopped tomato, red wine vinegar, water or apple juice, brown sugar, chili powder, Tabasco sauce, freshly ground black pepper and salt. Over medium heat, bring mixture to a small boil; stirring from time to time, leave mixture to simmer slowly for 35 to 40 minutes. Remove from heat before mixing in prepared horseradish. Pour mixture into the bowl of a food prosessor using metal blade, or into the bowl of a blender. Mix for 30 seconds, then pour catsup into a serving bowl; set aside. Serve this catsup at room temperature.