Ingredients

• 70g/2½oz fresh white breadcrumbs
• 2 tbsp whole milk
• 500g/1lb 2oz beef mince
• 1 garlic clove
• crushed
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped flatleaf parsley leaves
• 12 thin slices round pancetta
• salt and freshly ground black pepper
• 150g/5½oz mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh tarragon leaves
• 6 ciabatta or crusty bread rolls
• halved
• 60g/2¼oz spinach leaves
• 150g/5½oz caramelised onion relish
• from a jar
• 150g/5½oz mature Cheddar
• thinly sliced
• 6 gherkins
• thinly sliced

Directions

• Put the breadcrumbs and milk in a bowl
• mix and set aside for 5 minutes
• or until the milk is absorbed. Add the mince
• garlic
• tomato purée
• Worcestershire sauce and parsley
• season with salt and pepper and mix well.
• Shape the mixture into six large
• flat patties. Place a slice of pancetta on both sides of each patty. Heat a large frying pan over a high heat. Add the patties and cook
• in batches
• for 4 minutes on each side
• or until the pancetta is cooked and the burgers are done to your liking.
• For the tarragon mayonnaise
• put the mayonnaise
• mustard and tarragon in a bowl and mix. Set aside.
• Preheat the grill to high
• then toast the rolls. Spread them with the tarragon mayonnaise and top with the spinach
• patties
• caramelised onion rellish and Cheddar. Serve with the gherkins.