Burger with smoky Stilton sauce
Serves: 4
Total time: 
Recipe photograph by Martin Poole
Burger with smoky Stilton sauce
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
831Kcal
Fat
52gr
Saturates
23gr
Carbs
42gr
Sugars
12gr
Fibre
2gr
Protein
49gr
Salt
2.5gr
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 1 small garlic clove, crushed
- 150g Stilton, crumbled
- a pinch of smoked paprika
- 100g soured cream
- 3 tbsp olive oil
- 4 Taste the Difference beef burgers
- 250g portobello mushrooms
- 4 Taste the Difference brioche burger buns, split
- 30g wild rocket
Step by step
Get ahead
Make the blue cheese sauce a few hours ahead, cover and chill.
- Preheat the barbecue or grill. Place the garlic, Stilton, smoked paprika, soured cream and 1 tablespoon olive oil in a food processor and blend to make a thick sauce.
- Cook the beef burgers for 9-10 minutes each side until cooked through.
- Meanwhile, brush the mushrooms with the rest of the olive oil and cook alongside the burgers for 6-8 minutes. Dollop spoonfuls of the blue cheese sauce over the burgers and cook for another minute or two.
- Toast the brioche buns on the barbecue then fill with rocket, burgers, more of the blue cheese sauce and top with a mushroom.
