Melt-in-the-middle beefburger

Melt-in-the-middle beefburger

An update on the classic American BBQ essential that stuffs the centre with delicious gooey cheese.

By , 21 September 2015
Melt-in-the-middle beefburger
  • Ready in: 75 mins
  • Serves: 8
  • Price: £1.25 per serving
Nutritional Info
Each 232g serving contains
  • Fat 32.5
    46%
  • Sat Fat 15.5
    78%
  • Sugar 10.4
    12%
  • Salt 1.86
    31%
  • Cals 531
    27%
of your reference intake.
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
  • 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.

  • 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.

  • 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.