Among many satisfying meat dishes at Detroit’s London Chop House in the ’60s, Chef Philip “Pancho” Valez was known for this blue-cheese-and-brandy stuffed Roqueburger and its accompanying “Pancho” sauce.
Makes 1 burger and 1 1/2 cups of Pancho sauce
- 1 small onion, finely chopped
- 2 tbsp oil
- 1 garlic clove, minced
- 1 lb lean beef, chopped or ground
- 1 egg
- 1 tsp chopped parsley
- 2 Tbsp roquefort cheese
- 1 Tbsp each of butter and brandy
Pancho Sauce Ingredients
- 3/4 cup ketchup
- 6 Tbsp each chili sauce and mayonnaise
- 2 tbsp pineapple juice
- 2 1/4 tsp each wine vinegar and dry mustard
- 1 1/2 tsp worcestershire
- 3/4 tsp horseradish
- 1/4 tsp ground ginger
- 2 drops Tabasco
- Make the sauce: Combine the ketchup, chili sauce and mayonnaise & pineapple juice. Add remaining ingredients. Blend until well combined. Chill.
- Make the burger: In a saute pan, saute onion in oil until transparent. Add garlic and cook over low heat until garlic begins to brown. Combine raw beef with egg, parsley, onion & garlic, and salt and pepper to taste. Shape into two patties and make a depression in the center of each. Blend together the cheese, butter and brandy. Fill the cavities of the burgers with the cheese mixture and press the meat to seal in the filling. Broil hamburgers to desired degree of doneness and serve with Pancho sauce.