Stilton Burgers with Sweet Pickled Red Onions
These Stilton Burgers feature melty sharp stilton cheese paired with sweet pickled red onions, a creamy tangy horseradish yogurt sauce, and peppery arugula.
Equipment
- 1 small saucepan
- 1 Large Cast Iron Skillet
- 2 small plates of equal size
Ingredients
Sweet Pickled Red Onions
- 2 cloves garlic peeled and crushed
- 1 cup white vinegar
- ½ cup water
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 tsp black peppercorns
- 2 bay leaves
- ½ large red onion cut into wedges
Horseradish Yogurt Sauce
- ⅔ cup Greek yogurt
- 1 clove garlic minced
- 2 tbsp fresh mint finely chopped
- 2 tbsp prepared horseradish
- ½ tsp salt
Stilton Burgers
- 567g (1.25 lb) ground beef not extra lean**
- 150g (5oz) stilton crumbled
- 1 batch hamburger buns ***
- 1 batch Horseradish Yogurt Sauce
- 1 batch Sweet Pickled Red Onions
- 1 cup fresh arugula
Instructions
For the Sweet Pickled Red Onions
- Place the garlic, vinegar, water, sugar, salt, peppercorns, and bay leaves in a small saucepan. Bring the mixture to a boil and cook until the sugar dissolves.2 cloves garlic, 1 cup white vinegar, ½ cup water, 2 tbsp granulated sugar, 1 tsp salt, 1 tsp black peppercorns, 2 bay leaves
- Place the red onion wedges in a bowl and cover them with the vinegar mixture. Let pickle at room temperature for 3 hours. ****½ large red onion
For the Horseradish Yogurt Sauce
- Place all of the ingredients in a bowl and stir to combine. Chill until ready to serve.⅔ cup Greek yogurt, 1 clove garlic, 2 tbsp fresh mint, 2 tbsp prepared horseradish, ½ tsp salt
For the Stilton Burgers
- Place a small piece of parchment paper in the center of a small plate. Place a 142g or 5oz piece of the ground beef in the center of the parchment paper. Press the meat into a patty using the underside of a similarly sized plate. Transfer the patty, parchment paper and all, to a large plate. Season one side with salt and set it aside. Repeat with the remaining ground beef.567g (1.25 lb) ground beef
- Heat a large cast iron skillet until smoking. Place the burgers in the skillet, seasoned side down. Peel off the parchment paper and season the side facing up with salt. Cook for about 2-3 minutes.
- Flip the burgers and top immediately with the stilton. Cover the skillet and cook for 2 minutes more or until the burgers register an internal temperature of at least 145°F or at most 160°F. Transfer the burgers to a plate and set aside.150g (5oz) stilton
- Working quickly, slice the buns and toast them in the skillet with the burger juices. Once the buns are golden, slather them with the Horseradish Yogurt Sauce and top them with the Sweet Pickled Red Onions, the burgers, and arugula. Place the top bun on top and serve immediately.1 batch hamburger buns ***, 1 batch Horseradish Yogurt Sauce, 1 batch Sweet Pickled Red Onions, 1 cup fresh arugula
Notes
** You need a little extra fat in your burgers to act as a binder so please use regular ground beef or at least lean ground beef.
*** You can find the recipe for the buns pictured here.
**** If you’re planning to make the pickles more than a day in advance, let the onions cool to room temperature before transferring them to the fridge to pickle overnight.