Homemade beef burger with Stilton rarebit, burger sauce and chunky chips
Item 1 of 1
- medium
- 4
- 60 minutes
This classic homemade beef burger recipe from Matthew Tomkinson includes Stilton rarebit, along with an easy homemade burger sauce and a side serving of chunky chips.
First published in 2015
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Ingredients
Metric
Imperial
Homemade beef burger
- 800g of beef mince
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- 2 tbsp of Worcestershire sauce
- 2 tbsp of anchovy sauce
- 2 tbsp of parsley, chopped
- salt
- pepper
- oil
Chunky chips
- 6 Maris Piper potatoes, peeled
- salt
- pepper
Stilton rarebit
Burger sauce
- 50ml of tomato ketchup
- 50g of French's classic mustard
To serve
- 4 burger buns
- 1 head of baby gem lettuce, leaves picked
- 2 tomatoes, sliced
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
Sweat the onion and garlic in a little olive oil until translucent. Allow to cool
2
Mix with the beef mince and the rest of the ingredients. Shape into 4 even burger patties, using a press or by hand. Chill the patties for 30 minutes in the fridge
- 800g of beef mince
- 2 tbsp of Worcestershire sauce
- 2 tbsp of anchovy sauce
- 2 tbsp of parsley
- salt
- pepper
3
Meanwhile, slice the Maris Piper potatoes into thick chips and wash well under cold water. Place in a pan and cover with fresh cold water. Season and bring to the boil
4
Once boiling, remove from the heat and drain - making sure not to break up the chips. Spread out on a tray to cool and dry
5
For the rarebit, melt the butter in a saucepan and add the flour to form a roux. Cook gently for 2 minutes and then slowly add the beer, whisking all the time
- 25g of butter
- 25g of plain flour
- 110ml of ale
6
Bring to the simmer and cook very gently for 5 minutes, stirring continuously. Add the rest of the Stilton rarebit ingredients, season, and mix well until smooth. Pour into a suitable container and leave to cool
- 65g of cheddar
- 1/2 tsp English mustard
- salt
- pepper
- 65g of Stilton, crumbled
- 1/2 tsp Worcestershire sauce
8
Remove the burgers from the oven, spoon a little of the rarebit mix over each and transfer to the grill or barbecue for a few minutes so that the rarebit mixture is bubbling on top. Allow to rest for a couple of minutes
10
Mix the ketchup and mustard together in a bowl to make the burger sauce
- 50ml of tomato ketchup
- 50g of French's classic mustard
11
Place the burgers in the buns along with some lettuce and slices of tomato. Spoon the burger sauce onto the burgers and serve with the chunky chips
- 4 burger buns
- 1 head of baby gem lettuce
- 2 tomatoes, sliced
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