Saturday, 23 February 2008

burgers and the glasgow film festival


In the previous post kels mentioned that we were going to see a movie that was part of the Glasgow Film Festival. Last week we were at the movies almost every night. Of the ones we saw, one was a disappointment, one had the most vivid colours, and the last, though it was made last year, transported us back to the sumptuous big studio style of 1930s Hollywood.

With all that movie going I was looking for ultra fast and delicious so that we could resist the temptation to eat out every night. My ultimate shallot and stilton burgers did just the trick. I was also inspired by a thorough peruse through one of my favourite sites A Hamburger Today and an interesting thread in Serious Eats about whether Texans do or don't eat their burgers with ketchup, further added to my inspiration.

Ultimate Shallot and Stilton Burgers
500g beef mince
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tsp Millstone steak seasoning (or salt and pepper)
stilton cheese, cut into cubes
sesame seed burger buns
beef tomato
lettuce


  1. Preheat the oven to 200C/fan 180C/gas 4. In a large bowl combine the shallot, garlic, seasoning and mince.


  2. Mix together with your hands until well combined and form into 4 patties. Push a piece of stilton into the middle of each patty, deep enough so that the meat surrounds it.


  3. Heat a seasoned, heavy cast iron pan until very hot. When smoking add the patties and fry on each side for 3 minutes. Place the patties on a baking tray and put in the oven for another 5 minutes. This will ensure that the stilton in the middle gets to that perfect state of meltingness. Meanwhile, spread a little butter on your buns and lightly toast them in a non-stick pan.


  4. While the burgers are finishing off in the oven assemble your toppings. I like pickled jalapenos, mayonnaise, wholegrain mustard, beef tomato, lettuce and Frank's hot sauce.


This is guaranteed to bring a smile to your sweetie's face!

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