60 g Gorgonzola Blue Cheese (Stilton or Roquefort work just as well)
4 x 5mm thick slices beef tomato seasoned with salt, pepper & little olive oil
4 tbsp. Red Onion Relish (or shop bought Wilkin & Sons Onion Relish)
1 head Bibb Lettuce split into leaves (washed)
Dill Pickles (thinly sliced gherkins tossed with freshly cut dill)
Burger Relish (blend of Wilkin & Sons Ketchup & Wilkin & Co Mayonnaise)
Heat a heavy based non-stick frying pan over medium-heat. Split and toast the brioche buns until nice and golden, about 1 to 2 minutes, being careful, as they will burn quickly. Remove & keep warm.
For the patties place a thumbprint in the centre of each patty to help the cook evenly. Season both sides of each patty with sea salt and cracked black pepper and gently rub a little oil or fat onto both sides.
Bring the frying pan to full heat then fry the patties, 4 minutes per side, for medium-cooked burgers (cook longer if you prefer your burgers well done). In the last minute of cooking add the butter & baste over the burgers, this will make them extra rich and juicy.
To build the burgers
Spoon the onion relish onto the base of the toasted brioche
Next add a few lettuce leaves
Place the tomato on top
Place the Pattie on to the tomato
Top with crumbled Gorgonzola
Add some more lettuce leaves
Scatter some dill pickles over the lettuce
Spoon the burger relish onto the toasted lid & place on top
