Stuffed Burgers? I don't think that you can beat homemade burgers, as you can control exactly what goes into them. In fact, I though that I would cram a little more into mine and stuff them too. Rather than add a slice of cheese to the top, I've tucked the cheese inside. This helps to keep the burger moist and adds amazing flavour.
What are the ingredients for the stuffed burgers?
I've used 500g of minced/ground beef which is 10% fat. Normally, I would use a mince with a higher fat content for burgers to keep them succulent but the fat in the cheese helps to do this.
For the stuffing I've used 70g of Stilton cheese and 100g of chopped black pudding to mix with the minced beef.
To flavour the burgers you will need 2 cloves of minced garlic and a small onion, finely chopped.
You also need ½ teaspoon of ground black pepper and a teaspoon of salt.
What is Black Pudding?
Black pudding is a blood sausage that originated in the British Isles and is usually made from pigs blood, fat and oatmeal and was traditionally a way to use up every part of a slaughtered pig.
It is sold normally in precooked rounds or as a large sausage to add to dishes. Traditionally it was served as part of a full English breakfast.
In France they have a 'boudin noir', also a blood sausage. The texure is much softer than black pudding and less adaptable.
I like to use black pudding chopped and added to stuffings for chicken or pork, as a casing for Scotch eggs or fried for a decadent breakfast.
How to make the burgers
Chop the black pudding and the onion into 1 cm dice and finely mince the garlic.
Tip all of the ingredients, except the Stilton, into a food processor and pulse until it is mixed well.
If you don't have a food processor place the ingredients in a large bowl and use a fork to mix.
Divide the mixture into 4 balls and cut the cheese into 4 portions.
Tuck a piece of cheese into the middle of each ball and press into a burger shape.
Use a little flour on your hands if it starts to stick.
For best results, chill the burgers for 20 minutes before grilling.
Cook over a medium heat on the barbecue / grill for 5 minutes each side.
You can also grill / broil or fry the burgers.
Just look at that cheese oozing out!
Stuffed burger variations
- If you can't get hold of black pudding why not try 100 g of bacon? Chop the bacon finely and dry fry in a pan before adding to the minced beef.
- Chopped Chorizo or other spicy sausage instead of black pudding.
- Use cheddar, mozzarella or emmental if you don't like blue cheese.
- Swap the Stilton for Roquefort or Gorgonzola or any other blue cheese.
How to store the burgers
You can make the stuffed burgers in advance and keep them in the fridge until the next day.
If the minced beef has not been frozen previously, the burgers can be frozen for up to 3 months. Use waxed paper or baking parchment to keep them from sticking together.
What to serve with the stuffed burgers
- Twice Baked Stuffed Potatoes
- Honey and Cumin Sweet Potato Fries
- Carrot and Celeriac Remoulade
- Garlic and Tarragon Potato Salad
Other burger recipes
Stuffed Burgers with Stilton and Black Pudding
- 500 g beef mince 10% fat
- 70 g Stilton
- 100 g black pudding
- 2 cloves garlic
- 115 g onion small onion
- 1 egg
- ½ teaspoon pepper
- 1 teaspoon salt
- Chop the black pudding into small cubes, mince the garlic and finely chop the onion.
- Put all the ingredients into a food processor, except the Stilton, and mix together.
- Divide the Stilton into 4 and the beef mixture into 4 balls and tuck a piece of Stilton into each ball.
- Form into a burger shape and chill for 20 minutes.
- Grill over a medium heat for 5 minutes each side.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove