About this recipe:Tangy, melting blue cheese gives these burgers a surprise centre – a real treat for a midweek meal.
375g lean minced beef
90g porridge oats
2 tbsp tomato ketchup
2 tsp Dijon mustard
1/4 tsp freshly ground black pepper
30g blue cheese, crumbled
4 soft rolls, split and toasted
4 crisp lettuce leaves
1 large firm tomato, sliced
1 small red onion, thinly sliced
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Method Prep:10min › Cook:12min › Ready in:22min
Preheat a moderate grill. Mix together the minced beef, oats, ketchup, mustard and pepper in a large bowl until well blended. Divide into eight equal pieces and flatten into thin patties.
Place a quarter of the crumbled cheese in the centre of each of four patties. Top with the remaining patties and press the edges together to seal completely.
Place on the grill rack and grill for 5–6 minutes on each side until nicely browned and cooked through.
Serve the burgers hot in lightly toasted rolls, filled with lettuce, sliced tomato and onion.
*Stilton or Roquefort are good blue cheese choices. Alternatively use Gruyère or mature Cheddar. *Top with sliced gherkins, if liked, and serve with extra salad and home-made oven chips. Cut peeled or scrubbed potatoes into thick wedges, then toss in vegetable oil, to coat them lightly. Sprinkle with seasoning and dried herbs, if liked. Bake for 45 minutes in a hot oven, preheated to 220°C (gas 7).