Beef, Blue Cheese and Pear Gourmet Burger - Heritage Meat

This is a decadent flavour explosion, I love blue cheese with beef and bacon, and I love blue cheese with pear. So I tied them all together, and now I love pear with bacon and beef mince too! I think you’ll love it!

The peppery Rocket leaves and sharpness of the English Mustard cut the sweetness of the pear and cranberry sauce, and the tangy blue cheese sets off the burger perfectly!

1 Red onion

600g Steak mince

1 tablespoon Worcester sauce

8 thick slices Steaky Bacon

Handful Chopped Parsley

120g Blue Vein Cheese

1 Thin Sliced Green Pear

Mayonnaise

English mustard

Cranberry Sauce

1 Cup Love

Rocket leaves

4 Brioche buns

Peel the onion, grate, and squeeze out all excess juice

Add the Steak Mince, Worcestershire sauce and parsley. Season well then mix together.

Form into 4 burgers, shaping them out so that they’re slightly bigger than the buns as they will shrink slightly when cooking.

Heat a large heavy frying pan to a medium to high heat. Salt, then add the burgers and cook, turning regularly to create the Maillard reaction, building up crust and caramelisation. Cook to medium rare. Whilst the burgers cook, fry off the bacon slices until golden, but not too crispy, pear slices, and lightly toast the buns.

Lightly toast the buns. Add the cheese to the top of the burgers when you’ve flipped them for the final time, cover with a lid or baking sheet to create some steam and melt the cheese for a minute, then remove. Rest for two to three minutes once cooked.

Mix the mayo and mustard and spread over the bottom of one of the toasted buns. Spread a small amount of Cranberry Sauce over the other half.

Place the rocket leaves onto the bottom half bun. Then place the burger with blue cheese on to, with a slice of pancetta halved, and a couple of slices of pear on top of the cheese. Add the bun top, and enjoy!!