GOOD BURGER SAUCE RECIPE RECIPES

1. Slice the pear lengthways as finely as you can. Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.
2. Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty. Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
3. Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt. Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.
4. Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.

Divide the minced beef into four equal portions and roll them into balls without pressing them together too much. Squash the balls and gently mould them into four "quarterpound" patties the same size as your burger buns. Chill the patties in the fridge for at least 10 minutes. 

Heat a large frying pan or barbecue hotplate and brush it with a little dripping or oil. Cut the buns in half and place them, cut-side down, directly onto the hotplate. Season each patty well with salt and pepper, and place onto the hotplate alongside the buns. 

Add a small amount of shaved onion to the raw top of the patty and squish it in. After a minute or so, flip it over. Add a slice of cheese to the cooked top of the patty and then cover it with the top of a bun. Cook the patty for a further minute or two until the cheese is melted. Flip the bun bottom and cover with the cheese and bun-covered patty. Serve with pickles and condiments.

*Adam's tip Cheaper beef minces are higher in fat than the more expensive "premium" minces, which makes them great for hamburgers. While burger experts recommend 30 per cent fat for hamburgers, the 15-20 per cent fat you get in cheap minces is perfectly fine.

1. Slice the pear lengthways as finely as you can. Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.
2. Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty. Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
3. Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt. Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.
4. Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.