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Mike Ward’s Double Cheese “Bliss” Burger Recipe

This no-apologies mouth-watering monster will both soothe and satiate your palate and soul.


  • Ground Angus beef (don’t go too lean) 
  • Bun (or roll of choice) 
  • Brie or Camembert cheese 
  • Onion 
  • Mushrooms (No need to get fancy ones) 
  • Balsamic vinegar 
  • Soy sauce 
  • Ketchup 
  • Korean BBQ sauce (any BBQ sauce will do)

Pre-heat grill pan, BBQ or fry pan. Form beef into 2 (approx.) 6-oz patties; create a dent in the middle with your thumb so they don’t swell as they cook. Season liberally with salt and pepper. Grill patties to taste. (I like my burgers medium).

In a fry pan, add splash of olive oil, chopped onions and mushrooms and salt. Fry until they colour and soften. Add a splash of soy and balsamic - just enough to de-glaze the pan. Let reduce for another minute or two (until liquid thickens and almost disappears).

To serve

Toast bun lightly, add patty then cheese, then patty then cheese. Top with onion/mushroom & BBQ sauce/ketchup. Eat. Nap.