Put the beef mince into a large bowl, add the grated stilton then season with salt and black pepper. Mix really well with your hands, squishing the mixture together until evenly mixed.
Divide into 8 and form each portion into a small ball. Place onto board, and flatten gently until each ball is about 8cm wide and 1.5cm high.
Heat a griddle pan until hot, add the burgers (in two batches if necessary) and grill on each side for 2 minutes. Remove, set onto a plate and cover with foil to rest while you grill the bacon. Place all the bacon onto the griddle and grill for 1½ minutes on each side.
While the burgers and bacon are cooking, prepare the buns. Cut each piece of bun in half so you have a top and bottom. Spread the bottom half with half a teaspoon of tomato chutney then scatter some rocket over the top, finishing with a few pieces of red onion.
Top with the cooked burger, then cut the bacon in half and place both pieces on top. Cover with the lid of the baguette and secure with a long cocktail stick. Serve straightaway.