Divide the mince into 2 equal portions (about 70g each). Flatten two portions into thin rounds, place a spoonful of crumbled blue cheese in the centre, then cover with another portion of mince. Seal the edges and flatten slightly to form a stuffed burger patty.

Melt butter in a pan over medium-low heat. Add sliced onions and a pinch of salt. Add a drizzle of balsamic vinegar and cook slow for 15–20 mins, stirring occasionally, until soft and caramelised.

Add oil to a pan and add the thinly sliced potatoes. Cook for a few minutes until they go golden. Remove from pan and season generously with salt and black pepper.

Heat a pan over a high heat with a little oil. Once smoking hot, place the burgers in the pan. Season with salt & pepper, then cook for 2–3 minutes per side until crispy and golden.

Toast the brioche buns. Mix ketchup, mayo and mustard, diced white onion and then spread on the buns. Layer the caramelised onions, add the Wensleydale Blue stuffed cheeseburgers, some lettuce and close the bun.