Spicy Burgers with Colston Bassett Stilton Cheese Melt

Nice fat spicy burgers, each topped with a thick slab of Colston Bassett Stilton melted in the oven so the cheese runs down the side of the burger. Add skinny chips to the plate and your all set to tuck in! 

  

Of course the Stilton cheese doesn't have to be from Colston Bassett, but having recently received some in a Seasonal box courtesy of Knorr supplied by Forman and Field once we'd tried it we have to say it is the best Stilton.

We love it - not too strong, nice and creamy, just perfect for cheese and biscuits......and topping burgers of course! Now I said the word spicy when describing my burgers, but it is of course, up to you how much spice you want - just add less chilli.

You can of course pop them under a grill, just don't burn the cheese.

When they're nicely done, serve the burgers in toasted burger buns topped with whatever else you fancy.

Skinny chips are the way to go here I say!

Yield: 2 Author: Jan Bennett

Spicy Burger with Stilton Melt

Nice fat spicy burgers, each topped with a thick slab of Colston Bassett Stilton
melted in the oven so the cheese runs down the side of the burger.

ingredients:

250g lean beef mince

1/2 a slice of bread - to make crumbs

1 medium red onion

2 fat cloves of garlic

1 red chilli of medium heat - de-seeded and finely chopped

1/2 a green chilli - again of medium heat, de-seeded and finely chopped

a pinch of sea salt

2 good pinches of freshly ground black pepper

a pinch of chilli powder

a splash of Worcestershire sauce

1 egg yolk - lightly beaten

a glug of olive oil for frying

You will also need:

2 thick slices of Stilton cheese

2 burger buns - lightly toasted

instructions

Whiz the bread (half a slice of sliced bread will do) in a food processor to make breadcrumbs and put them into a mixing bowl.  

Now whiz the onion and garlic - till finely chopped and add those to the bowl.

Add the beef mince to the bowl and throw in the chopped chillies - I urge you to at least put half a chilli in for flavour.

Season with the chilli powder, Worcestershire sauce, salt and pepper along with egg yolk.

Mix well with a fork, using a cutting motion.  Be careful no to over mix.  Why?  Because the burgers will have no texture to them and become over processed and horrid.

Top Tip!

At this point, why not take a small amount of the mixture and fry it in a frying pan then have a taste so you're happy with the seasoning!

Cover a flat tray with greaseproof paper, put fill cooking rings (mine are 9cm by 3cm) with the meat mixture.  If you don't have cooking rings, then of course you can shape into burgers with your hands.

Press down with a spoon till they look nice.  Now cover with cling film and chill in the fridge for at least 30 minutes so they hold their shape.

Remove them from the fridge 10 minutes before you want to cook them.  

Preheat your oven to 20OC/400F or Gas 6

If you have a frying pan that can go into the oven use it  - just saves transferring the burgers to a tray to melt the cheese.

Heat a glug of olive oil in a nice big frying pan.

Pan-fry allowing about 4 minutes on each side for medium burgers.  When the burgers are done to your liking, pop a thick slice of Stilton on each burger and pop your frying pan (or transfer the burgers to a tray) into the preheated oven for a minute or two till the cheese melts.  You can of course pop them under a grill, just don't burn the cheese.

When they're nicely done, serve the burgers in toasted burger buns topped with whatever else you fancy. 

Skinny chips are the way to go here I think!

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