The Prep

• Gently mix 1/2 tbsp. salt, 1/2 tbsp. freshly cracked black pepper, the dried parsley, dried basil, dried fennel seed, dried oregano, dried thyme and the beef.
• Very gently divide the beef mixture into 5 pieces. Roll each piece in your hands until the mixture stays together in a ball. Be careful not to squash the meat too much.

The Cook

The Onions & Pears

• Boil the balsamic vinegar in a saucepan until it has reduced by half and allow to cool. Once cool, it should be much thicker.
• In a separate pan, fry the onions and pears in butter on a medium heat until they have browned. Then turn down the heat and cook until tender.
• Finish by adding the vinegar and season with salt to taste.

The Burger

• Place the ball of meat in the pan and squash it down immediately with a flat metal kitchen utensil (I use the back of my hand.)
• Using your finger, make a small dimple in the middle. This stops it from swelling in the middle when it is cooked.
• Season with salt and pepper
• Cook on one side for a couple of minutes or until it is golden brown/charred on one side.
• Flip the burger and cook for a similar time of the other side or until it is right for you (I prefer rare to medium).
• While cooking the second side, slice your bun/s and heat each side in the same pan as the burger.

The Build

• Lay some arugula to the bottom bun.
• Add the burger.
• Add a generous slice of the gorgonzola.
• Spoon on a good serving of the onions and pears.
• Get stuck in!