Ingredients

• 150g/5½oz rump steak
• chopped
• 2 tbsp fresh breadcrumbs
• dash Tabasco sauce
• salt and freshly ground black pepper
• 1 free-range egg yolk
• dash olive oil
• 70g/2½oz Stilton
• 2 slices focaccia bread
• chargrilled
• 2 tbsp olive oil
• 100g/3½oz chestnut mushrooms
• sliced
• 1 garlic clove
• chopped
• salt and freshly ground black pepper
• fresh thyme leaves
• to garnish

Directions

• Preheat the grill to medium.
• For the burger
• place the chopped steak
• breadcrumbs
• Tabasco
• salt and freshly ground black pepper and egg yolk into a mini blender and pulse until coarsely chopped. Shape into a patty using your hands.
• Heat the olive oil in a pan and fry the burger until golden-brown on both sides. Place the burger onto a baking sheet
• top with the Stilton and place under the grill until melted.
• Place the chargrilled focaccia bread onto a serving plate and top with the burger.
• For the sautéed mushrooms
• heat the olive oil in a frying pan
• add the mushrooms and fry for 1-2 minutes. Add the garlic
• salt and freshly ground black pepper and fry for one minute.
• To serve
• pile the mushrooms on top of the burger. Sprinkle with thyme leaves and top with the other slice of chargrilled focaccia.