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Sweat the onion and garlic in a little olive oil until translucent. Allow to cool
1 small onion
2 garlic cloves
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
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
6 Maris Piper potatoes
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
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
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
65g of Stilton, crumbled
1/2 tsp Worcestershire sauce
Season the burgers and sear both sides in a hot pan with oil. Transfer to an oven set to 180°C/gas mark 4 and allow to cook through for 10 minutes
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
Deep fry the chips in oil at 180°C until crispy and golden, then drain and season
Mix the ketchup and mustard together in a bowl to make the burger sauce
50ml of tomato ketchup
50g of French's classic mustard
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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