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Homemade burgers with stilton burger sauce and chunky chips

Homemade burger
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If you are a burger connoisseur then this certainly will appeal to you. Adding a Stilton rarebit to this recipe certainly hits the spot and it is so easy to make. You can’t have a burger without chips so we include some chunky chips.

Cook time: 1 hour

Serves: 4

Ingredients:

Homemade beef burger

800g of minced beef

1 small onion – finely diced

2tbsp of Worcestershire sauce

2 garlic cloves – crushed

2tbsp of anchovy sauce

2tbsp of chopped parsley

Salt and pepper

oil

For the chunky chips:

6 Maris Piper potatoes – peeled

Salt and pepper

Stilton rarebit:

65g of Stilton – crumbled

65g of cheddar – grated

25g of plain flour

25g of butter

1/2 tsp of English mustard

1/2 tsp of Worcestershire sauce

110ml of ale

To serve:

2 tomatoes – sliced

Baby gem lettuce leaves

4 burger buns

Method:

1) Sweat the garlic and onion with some oil in a pan until cooked. Mix with the mince with the rest of the ingredients. Shape into 4 burger patties using your hands then chill for 30 minutes in the fridge

2) Slice the Maris Piper potatoes into thick chips and wash under cold water. Place in a pan and cover with cold water, season and bring to the boil. Once boiling remove from the heat and drain – try not to break up the chips. Spread out on a tray to cool and dry.

3) For the rarebit melt the butter in a saucepan and add the flour. Cook gently for 2 minutes and slowly add the beer,  whisking constantly. Simmer and cook gently for  5 minutes, stirring continuously. Add the rest of the Stilton rarebit ingredients, mix well until smooth then season. Pour into a suitable container and set aside to cool.

4) Season the burgers then sear both sides in a hot pan with oil. Now place in an oven set to 180°C/gas mark 4 and cook through for 10 minutes. When done remove the burgers from the oven and generously spoon a little of the rarebit mix over each. Transfer the burgers to the grill for a few minutes to allow the rarebit mixture to bubble on top, allow to rest for a couple of minutes.

5) Deep fry the chips in oil at 180°C until crispy and golden. Drain and season to your liking. Now mix the ketchup and mustard together in a bowl to make the burger sauce.

6) Serve in buns with lettuce tomatoes and chunky chips.

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