Stilton & Stuffing Pork Smash Burger With Pigs In Blankets

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Added pigs in blankets? Please refer to the pack for cooking instructions

Peel and finely dice half your red onion[s]

Slice the remaining onion finely

Slice your Stilton cheese thinly

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a small knob of butter over a medium heat

Once hot, add the sliced onion with a small pinch of salt and 1/2 tsp [3/4 tsp] [1 tsp] sugar

Cook for 8-10 min or until the onion has softened and caramelised

Combine the caramelised onion with your mayo in a small bowl with a generous grind of black pepper (reserve the pan!) – this is your caramelised onion mayo

Combine your mince and chicken stock mix in a bowl with your dried sage, diced onion and a pinch of black pepper, then equally divide and shape into 2 meatballs per person

Cover the meatballs with a sheet of baking paper and roll them out to approx. 0.5cm thickness with a rolling pin until evenly flattened – these are your patties

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add the patties, press them down very firmly with a spatula and cook for 5 min on each side, pressing down continuously, or until slightly charred and cooked through (no pink meat!) – these are your smashed patties

Once cooked, top your smashed patties with the sliced stilton – these are your stilton & stuffing smash burgers

Tip: Cooking for 3 or more? You may need to do this in 2 batches!

Slice your brioche bun[s] in half (if required!)

Remove the tray[s] with the fries from the oven and add the brioche halves (cut side up!) on top of the chips

Return the tray[s] to the oven for 4-5 min or until warmed through

Wash your salad, then pat dry with kitchen paper

Reserve a handful of salad for your burger, then toss the remaining salad with a drizzle of olive oil and your white wine vinegar – this is your dressed salad