Beef and blue cheese burgers

INGREDIENTS

200g blue-vein cheese, crumbled

4 brioche buns

2 large handfuls rocket

2 vine-ripened tomatoes, sliced into rounds

2 dill-pickle cucumbers, sliced lengthways

BURGERS

300g minced beef

300g minced pork

1/2 brown onion, coarsely grated

1 tablespoon worcestershire sauce

sea salt and freshly ground black pepper

BARBECUE SAUCE

250ml passata

3 tablespoons molasses

2 tablespoons malt vinegar

2 tablespoons maple syrup

1 tablespoon worcestershire sauce

1 chipotle chilli in adobo sauce, finely chopped, (optional)

2 teaspoons dijon mustard

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

sea salt and freshly ground black pepper

METHOD

To make the burgers, combine the beef and pork, onion and Worcestershire sauce in a medium-sized bowl. Season with salt and pepper. Shape into 4 even-sized burgers. Put on a plate, cover and refrigerate for 30 minutes.

To make the barbecue sauce, combine all the ingredients except salt and pepper in a small saucepan over medium heat and bring to the boil. Decrease the heat and simmer for 10 minutes or until the sauce thickens. Season with salt and pepper. Transfer to a bowl and set aside to cool.

Preheat a griller (broiler) to high.

Preheat a flat grill plate or large frying pan over medium heat. Drizzle with oil and cook the burgers for 4 minutes on each side, for medium, or until cooked to your liking.

Meanwhile cut the buns in half horizontally and toast the cut sides under the grill.

Transfer the burgers onto a tray small enough to fit under the grill. Place the blue cheese on top of the burgers and melt under the grill.

Arrange the rocket and tomato on the bun bases. Place the burgers with blue cheese and a few slices of pickled cucumbers on top. Spoon on the barbecue sauce, cover with the lids and serve.

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