Melt-in-the-middle beef burger
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- 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
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.