Britannia Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


½ cup Stilton Cheese, crumbled and softened
2 cans baked beans
Oil for brushing grill
1 yellow onion, thinly sliced into rings
4 tablespoons curry powder
8 oz. sour cream
2 teaspoons kosher salt (plus 1 pinch for curry sour cream)
2 lbs ground chuck
1 1/2 teaspoons freshly ground black pepper
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
1 1/2 teaspoons whole cumin seeds
2 cloves of garlic, minced
1 medium shallot, minced
2 bunches watercress, leaves washed and removed from stems
1 bunch arugula, leaves washed and removed from stems
6 potato rolls



Set out stilton cheese to soften. In 15 minutes, set the grill to medium-high heat. Empty the beans into a disposable, metal, read-to-use baking pan with a lot of bottom surface area. Place the pan onto the grill and shut the lid. Brush grill with oil. Dip the onion rings in the bean juice and place on the grill. Turn after 5 minutes. Remove the onions when they are translucent and tender, approximately 10-15 minutes total. Set aside. In a food processor combine curry, stilton cheese, sour cream, and a pinch of salt. Blend until combined and place in the fridge. Combine the meat, salt, pepper, red pepper flakes, Worcestershire, and cumin in a bowl and mix until uniform. Take care to handle the meat as little as possible to prevent compacting. Divide into 6 burgers that fit rolls. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and grill 2-3 more minutes. In the last few minutes of cooking, place the rolls face down on the grill until browned. Place the roll bottom on the plate. Place a liberal layer of watercress and argula on the bun. Place the gilled onions on top the arugula and watercress. Place burger on top the onions. Liberally scoop beans onto the burger (approximately ½ cup). Liberally spread the curry sauce on the bun top and place over the beans. Serve immediately.