How to make a Stilton Burger on the Grill
Here is a delicious stuffed hamburger that has a twist – stuffed with Stilton or Blue cheese and mixed with Celery, adding a unique crunchiness seldom found in hamburgers.
(Closed Captioning available on this video)
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Stilton Burgers Ingredients:
1 lb ground beef 80/20
1 small onion chopped
1/4 tsp pepper
1/4 tsp salt
1 stalk celery, chopped
1 tsp Herbs de Provence
Stilton cheese
1 tsp yellow mustard
Recipe courtesy of: “Barbecue cookbook”
Video Transcript:
Presenter:
Hey, everyone, today we’re making Stilton burgers on the Cooking Everything Outdoors show.
Today’s burger, the Stilton burger, it’s kind of a unique little twist on a hamburger and it’s stuffed with a blue cheese type cheese.
Hmm, did that come out right?
A Stilton, which is a blue cheese type cheese.
That’s what we’re doing right now.
So let’s cruise through our ingredients real quick.
In order to make our Stilton burgers you’re going to need about a pound of ground beef.
You could use ground chicken or ground turkey, entirely up to you, I would even think that that you could use whatever meat combination that you would like because the ingredients are pretty simple.
We have 1 small onion, chopped, salt and pepper probably 1/4 teaspoon each, 1 stalk of celery, chopped, original recipe called for mixed herbs a teaspoon, what this is is Herbes de Provence which I just love.
Now, if you can find it you want to use Stilton cheese, of course, in my little cow town I didn’t have it.
I’m substituting blue cheese.
And then a teaspoon of prepared mustard.
Now, for our fire what I have here is some mesquite lump charcoal and then just some regular charcoal.
So I have a 50-50 combination going here, which I find provides a real nice balance of heat and yet some really good smoke.
So let’s get a little messy here.
You want to take your hamburger and I’m going to take about that much.
What I want is too good healthy patties.
Take your mixed herbs, your celery, salt and your paper, and your onion.
You may not want to use the whole onion.
I think I’m going to slow back just a little bit and maybe use 3/4 of a small onion.
Then, of course, get in there and mix it up.
Oh, wait, forgot mustard because I knew we’re going to get really messy here.
And just get this blended well.
Don’t overwork your hamburger.
That’s what most people do.
They put it together like they’re kneading bread and it’s not what you want to do.
We want relatively loose patties.
Now, we need to form our patties.
So we’re going to need 4 equal pieces here.
Okay.
That looks pretty darned equal.
And you’ve stuffed burgers before, there’s nothing really scientific about this.
You just want to get a equal size patties fairly thin and we are going to… actually, I find that if you have one slightly bigger than the other, makes it a little easier to seal up but basically, once we have the patty formed you can put a little bit of your Stilton or blue cheese in there.
And, you know, the more you put in there, the more you run the risk of overpowering your senses on that, so be careful with that.
And then let’s fold this over and we want to seal this up.
You can try your best not to overwork your patties, and that’s basically what we’re looking for.
Well, our grill’s pretty hot, yeah, really hot but not so hot that I can’t cook on it.
And what I want to do is get my burgers on there and these are going to take maybe 3-4 minutes each side, perhaps, a little longer.
It’s really difficult to get medium rare burgers when there’s stuff like this, but it goes fairly quickly.
This look like they’re ready to flip.
Those are pretty.
Okay, just a few more minutes and we are eating good.
Well, we are at a happy place right now.
So let’s get these pulled off and you want to rest them on a grate of some sort, elevated out of the juices because we do not want that beautiful crust we just grilled in there.
We do not want that to get soggy.
So let’s let this set for 5 or 10 minutes while we tossed up our buns.
Our bun and we need a little bit of lettuce.
Nice tomato and our beautiful Stilton burger on top of that, and then our toasted bun.
That, my friends, is a feast for king.
Well, let’s see how we did.
Yeah.
Look at that.
Oh.
That is so good.
Well, that’s it for this episode.
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