Wensleydale Blue Cheese Stuffed Burgers

There’s so much hype around smash burgers that people have forgotten stuffed burgers! This burger recipe is loaded with oozy Wensleydale Blue cheese which is creamy and mellow; different from the rest. 

Ingredients

For the burgers:

• 140g high-quality beef mince (20% fat) (per burger)
• 50g Wensleydale Blue, crumbled (per burger)
• 1 small onion, finely diced
• brioche buns
• lettuce
• 2 tbsp mayo
• 1 tsp mustard
• 1 tsp ketchup
• 1 tbsp vegetable oil
• salt & black pepper

For the crisps:

• white potatoes, thinly sliced
• vegetable oil (for cooking)
• salt & black pepper for seasoning

Method

1. Divide the mince into 2 equal portions (about 70g each), flatten both portions into thin rounds and place a spoonful of crumbled Wensleydale Blue in the centre of one. Then cover with the other portion and seal the edges and flatten slightly to form a stuffed burger patty. Set aside.
2. To caramelise the onions, melt butter in a pan over medium-low heat. Add sliced onions, a pinch of salt and a drizzle of balsamic vinegar. Cook slow for 15–20 mins, stirring occasionally, until soft and caramelised.
3. For the crisps, add oil to a pan and add the thinly sliced potatoes. Cook for a few minutes until they go golden, remove from pan and season generously with salt and black pepper.
4. Heat a pan over a high heat with a little oil. Once smoking hot, place the burgers in the pan. Season with salt & pepper, then cook for 2–3 minutes per side until crispy and golden.
5. Toast the brioche buns. Mix the ketchup, mayo and mustard, diced white onion and then spread on the buns.
6. Layer the caramelised onions, add the Wensleydale Blue stuffed cheeseburgers, some lettuce and close the bun.