Everyone knows that stilton goes well with steaks so why not with beef burgers? The stilton is sealed in the mince to create a mouth watering, melting centre. A great accompaniment to these burgers are large wedges of oven roasted chips.
Prep: 20 minutes
Cook: 15 - 20 minutes
1kg lean beef mince (preferably organic)
3 garlic cloves, crushed
3 tbsp finely chopped mixed herbs e.g. basil, sage, tarragon, chives, thyme etc.
240g stilton (strength according to taste)
maldon salt and freshly ground black pepper
75g plain flour
olive oil (to cook)
1 large onion finely sliced
3 flat or portabello mushrooms, sliced
3 generous handfuls of baby spinach leaves
1 handful of watercress leaves
3 medium vine-ripened or plum tomatoes, sliced
12 thick slices of white or brown bread (buttered)
Burgers: Place the mince, garlic, herbs and seasoning in a bowl and mix together with a fork until well combined. Place the flour onto a large plate. Form the mince into 6 round burgers, flatten them out and place a generous amount of stilton in each one, reform into burgers sealing in the stilton, and coat them in the flour. Cover and refrigerate the burgers until ready to cook.
To Cook: Preheat a barbecue to moderate hot or cook them in a frying pan with a little oil over a moderate high heat. Coat the burgers in a little oil before cooking them on the barbecue. Cook the burgers for 7-8 minutes on each side so that they are brown and cooked through. Remove the burgers from the heat and keep them warm until ready to serve.
Accompaniments: Fry the onions and mushrooms in a little oil in a frying pan over a moderate high heat until the onion is golden brown (if cooking the burgers on the stove cook the onions and mushrooms with them).
To Serve: Place a slice of bread on each plate and top with spinach and watercress leaves, followed by a few slices of tomatoes and mushrooms. Place a burger on each serving and scatter over the onion slices. Serve on there own or with oven roasted potato wedges or chips.