Portions: 6 Portions

Preparation: 20 minutes

Cooking: 15 - 20 minutes

Ingredients

Burgers

• 1kg lean beef mince (preferably organic)
• 3 garlic cloves, crushed
• 3 tbsp finely chopped mixed herbs e.g. basil, sage, tarragon, chives, thyme etc.
• 240g stilton (strength according to taste)
• maldon salt and freshly ground black pepper
• 75g plain flour
• olive oil (to cook)

Accompaniments

• 1 large onion finely sliced
• 3 flat or portabello mushrooms, sliced

Salad

• 3 generous handfuls of baby spinach leaves
• 1 handful of watercress leaves
• 3 medium vine-ripened or plum tomatoes, sliced

To Serve

• 12 thick slices of white or brown bread (buttered)

Method

• Burgers: Place the mince, garlic, herbs and seasoning in a bowl and mix together with a fork until well combined. Place the flour onto a large plate. Form the mince into 6 round burgers, flatten them out and place a generous amount of stilton in each one, reform into burgers sealing in the stilton, and coat them in the flour. Cover and refrigerate the burgers until ready to cook.
• To Cook: Preheat a barbecue to moderate hot or cook them in a frying pan with a little oil over a moderate high heat. Coat the burgers in a little oil before cooking them on the barbecue. Cook the burgers for 7-8 minutes on each side so that they are brown and cooked through. Remove the burgers from the heat and keep them warm until ready to serve.
• Accompaniments: Fry the onions and mushrooms in a little oil in a frying pan over a moderate high heat until the onion is golden brown (if cooking the burgers on the stove cook the onions and mushrooms with them).
• To Serve: Place a slice of bread on each plate and top with spinach and watercress leaves, followed by a few slices of tomatoes and mushrooms. Place a burger on each serving and scatter over the onion slices. Serve on there own or with oven roasted potato wedges or chips.