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
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
75 g fresh breadcrumbs
100 g 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.
Per burger (with toppings):
Calories: 611
Protein: 45g
Fat: 27g
Saturates: 12g
Carbs: 46g
Sugars: 13g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
