Don’t be tempted to use a lower-fat mince for the burgers, as they’ll end up dry.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
611
Ingredients
1
kg beef mince (12-15% fat), see intro
2
medium eggs, beaten
1Tbsp.
Dijon mustard
1Tbsp.
Worcestershire sauce
75g
fresh breadcrumbs
100g
Stilton, crumbled
8
mini mozzarella balls
Olive oil, to brush
8
burger buns, split
TO SERVE, OPTIONAL
Little gem lettuce leaves
Tomato slices
Caramelised onion chutney
Directions
Step 1In a large bowl, mix the mince, eggs, mustard, Worcestershire sauce, breadcrumbs, 1tsp salt and plenty of freshly ground black pepper (with your hands is easiest). Divide equally into 8 (weigh for best results) and shape each portion into a flattened patty.
Step 2Divide the Stilton equally between patties, piling it into the centres. Top each pile with a mozzarella ball. Working 1 at a time, carefully draw up the edges of the patty to encase the cheese filling, pinching to seal, then gently reshape into a patty about 2.5cm thick. Repeat with remaining patties. Arrange on a tray lined with baking parchment, cover and chill for 1hr to firm up.
Step 3Brush the burgers all over with oil and season with freshly ground black pepper. Barbecue or griddle for 12-15min, turning halfway, or until cooked through and the cheese has started to ooze out. Briefly toast the buns.
Step 4Serve burgers in the buns with lettuce, tomatoes and onion chutney, if you like.
GET AHEAD Prepare to end of step 2 up to a day ahead; cover and chill. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
