Blue Cheese Burgers
- 1 medium onion
- 1 large stick celery
- 1 tsp mixed herbs
- 1 tsp mustard powder
- 800 g minced beef
- 12 1cm cubes Stilton
Finely chop 1 medium onion and 1 large stick celery and place in a bowl along with 1 tsp mixed herbs . Mix 1 tsp mustard powder with 1 tsp of cold water and then stir this into the dry ingredients. Using your hands work 800 g minced beef into the other ingredients until everything is well mixed. Cut up 12 1cm cubes Stilton .
Divide the mixture into 8 lumps. Form one lump of mixture into a burger sized disk place 3 of the cubes of Stilton on top of the burger. Use a further lump of mixture to double the depth of the burger sealing the cheese between the two parts. I actually do this using a loose bottomed 10cm pork pie tin -- push a lump of the mixture into the tin then drop in the cheese and add the remaining lump of mixture, push down firmly to seal, and finally push up on the loose bottom to remove the burger.
Wrap the burgers in grease proof paper and chill for at least 30 minutes.
Cook the burgers by frying gently until they are fully cooked through (depending on thickness this can take quite a while). You shouldn't need to add any oil/fat to the pan as the meat will release enough juices during cooking to prevent the burgers from sticking.
Serve in lightly buttered burger buns with a generous portion of chips.