Caramelised Onion and Pesto Beef Burger Serves 4-6 For the burger: onion, chopped 1 clove garlic,

, crushed 8 slices pancetta, finely chopped 500g good-quality beef mince, with no less than 30% fat 1 tbsp tomato paste 1 tbsp Worcestershire sauce 2 tbsp flat-leaf parsley, chopped Salt and black pepper 50g Gorgonzola, crumbled Non-stick cooking spray For the caramelised onions: 450g onions, sliced 2 tbsp olive oil For the pesto: 110g fresh basil leaves 110ml olive oil 25g pine nuts 2 garlic cloves, peeled and crushed 50g Parmesan, grated To serve: 4 Gourmet Burger Baps, see recipe below 1 2 3 4 5 6 7 To make the burgers, melt the butter in a frying pan over a medium head and cook the onion, garlic and pancetta for five minutes. Allow it to cool. Meanwhile, mix the mince with the tomato paste, Worcestershire sauce and parsley and season with salt and pepper. Add the onion mixture when it is cold and mix well. Form the mixture into eight thin patties and place even amounts of the Gorgonzola into the centre of half. Top with the remaining patties and mould the mince so the burger is an even thickness all around. Set aside to chill until needed. For the caramelised onions, heat the oil in a large frying pan and add the onions. Cook for 40-45 minutes, stirring regularly, until the onions are dark and soft. For the pesto, combine the basil, olive oil, pine kernels and garlic in a food processor and puree until smooth. Transfer to a bowl and fold in the Parmesan. Set aside until serving. When the onions are almost done, heat a grill, barbecue or frying pan to a medium-high heat, lightly coating with some cooking spray, and cook the burgers for 4-5 minutes per side for medium, or as to your liking. To serve, place a burger on a bun, top with the onions and a spoonful of pesto.

Gourmet Burger Bap Makes about 24 buns 1.1kg strong white flour 2 tsp salt 2 tbsp sugar 100g butter, chilled and cubed 500ml milk, at room temperature 35g fresh yeast

200ml natural yoghurt 1 egg, beaten For the glaze: 1 beaten with 75ml water 1 2 3 4 5 6 7 Sieve the flour and salt into a bowl. Add the sugar and rub in the butter until the mixture is crumbly. Add the beaten egg to the yoghurt and dissolve the yeast in the milk. Pour the milk and yoghurt into the flour and knead in an electric mixer with a dough hook for 5-6 minutes. Alternatively, knead by hand for 10-15 minutes, until the dough is smooth and elastic. Transfer to a large bowl, cover with a tea towel and leave in a warm place for about one hour, or until the dough doubles in size. Knock the dough back with your hand and divide the dough into four equal quarters. Shape each quarter into a roll, and then divide each roll into six pieces. Roll each piece into a ball, then flatten slightly with the heel of your hand. Transfer to a baking tray, cover loosely with a tea towel and leave to rise for 90 minutes. Brush them gently with glaze and bake at 230C/210C fan/gas mark 8 for 10-12 minutes, or until golden brown. Cool on wire tray.