Succulent beef burger with tangy tomato and tasty cucumber in a soft bread bun.
2 x 280g Packs Angus Gourmet Burgers
1 x Cucumber
4 x Tomatoes
Juice of a Fresh Lime
4 tbsp Olive Oil
1 x Green Chilli
1 x Red Chilli
1 x Small Clove Garlic, crushed
80g Blue Stilton
4 x Seeded Burger Buns
Salt and Black Pepper
Grill the burgers under a medium heat for around 20 minutes, turning after 10 minutes (ensure the burgers are cooked through and that the juices run clear).
Whilst the burgers are cooking prepare the salad.
Halve the cucumber and, using a peeler, slice one half into thin ribbons.
Place these into a large sieve, sprinkle with a little salt and sit over a bowl to remove some of the water.
Chop the other half along with the tomatoes and beetroot.
Place in a serving bowl.
To prepare the dressing, mix together the lime juice, oil and crushed garlic.
Finely chop the green chilli, add to the dressing and season to taste.
Pour dressing over the salad and lightly toss.
When the burgers are cooked, top each with some crumbled blue stilton and some slices of red chilli.
Grill until just melted.
Toast the burger buns
Add a few cucumber ribbons to each roll base, add a burger and top with a lid.
Serve immediately with the salad on the side.