- 1 ripe sweet pear
- 50 g mixed spinach, rocket & watercress
- 150 g higher-welfare minced pork
- 1 soft burger bun
- 30 g blue cheese
- 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.
- 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.
- 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.
- 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.
EASY SWAPS: Support our British cheeses – swap Stichelton into this recipe in place of the blue cheese. Super-creamy and rich (but mellower in flavour than many other blues) Stichelton is wonderful crumbled in a salad and melts beautifully grilled on a slice of sourdough.
Source: Jamie Oliver