Recipes
Melt-in-the-middle beef burger
An update on the classic American BBQ essential that stuffs the centre with delicious gooey cheese
An update on the classic American BBQ essential that stuffs the centre with delicious gooey cheese
Cook: 1 Hour 15 Mins
Serves: 8
Price: £1.25 per serving
Nutritional Information
Each 232g serving contains
Energy
2223kj
531kcal
2223kj
531kcal
27%
Fat
32.5g
32.5g
High
46%
46%
Saturates
15.5g
15.5g
High
78%
78%
Sugars
10.4g
10.4g
Low
12%
12%
Salt
1.86g
1.86g
High
31%
31%
of your reference intake.
Typical energy values per 100g:
958kj/229kcal
Typical energy values per 100g:
958kj/229kcal
Ingredients
2 x 420g packs Extra Special Aberdeen Angus Mince
2 cloves garlic, finely chopped
2 tbsp French's Classic Yellow Mustard
1 tbsp Worcestershire sauce
200g Stilton, crumbled
1 tbsp chopped chives
Sunflower oil
8 brioche buns
Lettuce, to serve
Tomatoes, sliced, to serve
Red onion, sliced, to serve
Gherkin, sliced, to serve
Tomato ketchup, to serve
Method
1
Empty the mince into a bowl. Add the mustard, garlic and Worcestershire sauce. Season with salt and black pepper. Combine with your hands until evenly mixed. Divide the mince into 8 portions and shape each one into a ball. Flatten to form a burger about 4cm thick.
2
Mash together the Stilton and chives, then divide evenly into 8 portions. Use your thumb to make a deep indentation in each burger. Put a portion of Stilton in each hole and shape the mince to cover completely, so the cheese is in the centre of each burger. Put the burgers on a baking tray lined with cling film. Cover with more cling film and refrigerate for 30 minutes.
3
Lightly brush both sides of the burgers with sunflower oil. Barbecue or fry for 5 to 6 minutes on each side. Meanwhile, cut 8 brioche buns in half and toast, cut-side down, on the barbecue or grill. Layer lettuce, sliced tomatoes, sliced red onion, sliced gherkin and tomato ketchup on the bottom half of the buns, top with a burger and cover with the other half of the bun.