Step 1

To make the bacon jam, put the bacon in a small pan over a low-medium heat. Cook for 5 minutes, stirring occasionally, then add the shallot. Cook for another 5-10 minutes until the bacon is crisp and the shallot has softened, then add the sugar and vinegar. Cook for 4-6 minutes until sticky, then keep warm over a very low heat.

Step 2

For the sauce, mix together all the ingredients until combined with just a few chunks of blue cheese showing. Taste, then season with salt and pepper.

Step 3

Put a wide cast-iron or stainless steel frying pan over a medium heat and wait for it to heat up. Meanwhile, divide the mince into 4 equal balls. Flatten the balls slightly to make them into thick pucks. Lightly toast the cut sides of the buns in the dry pan, then set aside.

Step 4

Drizzle a little oil into the pan. Put the pucks in the frying pan, spaced out as far as possible. Use 2 frying pans or work in batches if needed. Using a metal spatula and a rolling pin (or a metal press, if you have one), flatten/smash the pucks into thin patties, pressing down hard and getting them as thin as possible. Season liberally with salt and pepper and cook for 2 minutes, pressing the patties back down if they start to rise in the centre.

Step 5

Use a metal spatula to scrape the patties off the pan and flip them, season with a touch more salt and lots more pepper, then pour half the blue cheese sauce over each. Cook for another 2 minutes, then scrape them up and set aside.

Step 6

Spread the bacon jam onto the base of the buns, top with the beetroot slices then put 2 patties on each bun base, sauce-side up. Top with the sliced gherkin, put the bun lid on top and wrap the burgers in foil. Leave for a few minutes for the flavours to meld, then unwrap and enjoy.