Marcus Bawdon Spring 2023 Join us on @thebbqmag
Stinking Bishop, as its name suggests, is a strong, pungent cheese, but it is also very creamy and works really nicely with dry-aged beef. The cheese goes really melty and oozy.
4 thin dry-aged beef patties or 400g minced dry-aged beef shaped into 4 patties
60g Stinking Bishop or other strong cheese, grated
1 onion, thinly slice
15 g butter
2 brioche burger buns
2 tbsp piccalilli
Hot plate or cast iron pan
1. Set up your barbecue for cooking on a hot plate or in a cast-iron pan at a high heat (around 180–200°C/356–392°F).
2. Take two of the patties and place half of the cheese in-between them. Press the patties together to seal the cheese in the middle. Repeat with the remaining patties and cheese.
3. Sear the burgers on the hot plate or cast iron pan, and cook on both sides until the meat is cooked through (when it reaches an internal temperature of 74°C/165°F) and the cheese has melted. Remove and set aside.
4. Add the onion and butter to the hot plate or pan and cook until charred and soft.
5. Serve the burgers on toasted brioche buns with the charred onions and some piccalilli for a powerfully flavoured juicy burger.
BBQ for All by Marcus Bawdon, published by Dog ‘n’ Bone Books (£20)
Photography by Marcus Bawdon © Dog ‘n’ Bone
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