MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Matthew's Homemade Beef Burger w/Stilton Rarebit
Categories: Beef, Cheese, Breads, Potatoes, Beer
Yield: 4 Servings

MMMMM---------------------------BURGER--------------------------------
800 g Beef mince
1 sm Onion; fine diced
2 cl Garlic; crushed
2 tb Worcestershire sauce
2 tb Anchovy sauce
2 tb Parsley; chopped
Salt & pepper
Oil

MMMMM------------------------CHUNKY CHIPS-----------------------------
6 lg Maris Piper potatoes;
- peeled
Salt & pepper

MMMMM----------------------STILTON RAREBIT---------------------------
65 g Stilton; crumbled
25 g Butter
25 g Plain flour
110 ml Ale
65 g Cheddar; grated
1/2 ts English mustard
1/2 ts Worcestershire sauce
Salt & pepper

MMMMM------------------------BURGER SAUCE-----------------------------
50 ml Tomato ketchup
50 g French's classic mustard

MMMMM--------------------------TO SERVE-------------------------------
4 Burger buns
1 Head Baby Gem lettuce;
- leaves picked
2 Tomatoes; sliced

Sweat the onion and garlic in a little olive oil until
translucent. Allow to cool

Mix with the beef mince and the rest of the ingredients.
Shape into 4 even burger patties, using a press or by
hand. Chill the patties for 30 minutes in the fridge

Meanwhile, slice the Maris Piper potatoes into thick
chips and wash well under cold water. Place in a pan and
cover with fresh cold water. Season and bring to the boil

Once boiling, remove from the heat and drain - making
sure not to break up the chips. Spread out on a tray to
cool and dry

For the rarebit, melt the butter in a saucepan and add
the flour to form a roux. Cook gently for 2 minutes and
then slowly add the beer, whisking all the time

Bring to the simmer and cook very gently for 5 minutes,
stirring continuously. Add the rest of the Stilton
rarebit ingredients, season, and mix well until smooth.
Pour into a suitable container and leave to cool

Season the burgers and sear both sides in a hot pan with
oil. Transfer to an oven set to 180ºC/gas mark 4 and
allow to cook through for 10 minutes

Remove the burgers from the oven, spoon a little of the
rarebit mix over each and transfer to the grill or
barbecue for a few minutes so that the rarebit mixture is
bubbling on top. Allow to rest for a couple of minutes

Deep fry the chips in oil at 180ºC until crispy and
golden, then drain and season

Mix the ketchup and mustard together in a bowl to make
the burger sauce

Place the burgers in the buns along with some lettuce and
slices of tomato. Spoon the burger sauce onto the burgers
and serve with the chunky chips

by Matthew Tomkinson

RECIPE FROM: https://www.greatbritishchefs.com

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