500g Beef mince
40g fresh breadcrumbs
1 egg yolk
20g unsalted butter
1 shallot, finely chopped
2 tsp mustard
½ tsp cracked black pepper
8 thin slices of smoked pancetta
2 tbsp vegetable oil
4 Bread Rolls
4 tbsp cranberry sauce
Salad to serve
Black Dub Blue cheese sauce
80g Diced Black Dub Blue cheese
1 tbsp mayonnaise
2 tbsp soured cream
Heat a frying pan over a medium heat with the butter until melted, then add in shallots with a pinch of salt for 10 mins until softened.
Place to one side to cool.
Combine in a large bowl the beef mince, cooled shallots, breadcrumbs, egg yolk, mustard, salt & pepper.
Mould the burger mixture together using your hands to make four equal patties.
Heat the grill to a medium temperature.
Grill the pancetta on a baking tray for 3-4 mins until crisp.
For the Black Dub Blue cheese sauce, melt the cheese in a pan over a low/medium heat one melted leave to cool slightly then add in the mayonnaise and soured cream, mix well and season.
Remove the pancetta from the grill and heat the oven to 200C/gas 6.
Heat the oil in a frying pan over a medium heat and cook the burgers on each side until browned a little.
Transfer to a baking tray and finish cooking in the oven for 10-12 mins until cooked through.
Leave the burgers to rest for a few mins.
Toast the cut sides of the bread rolls in a dry frying pan.
Spread the bread roll bases with the cranberry sauce, lay the patties on top, add the blue cheese sauce, and pancetta, then finish with the roll tops.