• 2 tblsp rapeseed oil
  • 2 red onions, peeled and finely sliced
  • Sea salt and ground black pepper
  • 500g beef mince
  • 1 heaped tsp Dijon mustard
  • 1 tblsp Worcestershire sauce
  • 60g blue cheese, cut into 8 slices
  • 8 mini burger baps
  • 2 Baby Gem lettuce, leaves separated
  • 2 large tomatoes, cut into slices, to garnish
  • 8 cornichons, to garnish
  • Tomato ketchup, to serve


  • Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the red onions and cook for a few minutes until they are slightly coloured, then reduce the heat and cook gently for about 8 minutes until softened right down. Season with sea salt and set aside to cool completely.
  • Combine the beef, mustard and Worcestershire sauce in a large mixing bowl and season with sea salt and ground black pepper. Form the meat mixture into 8 mini burger patties and place on a plate, cover with cling film and set aside in the fridge until you are ready to fry them.
  • To cook the burgers, heat the remaining oil in a large frying pan over a high heat. Fry the burgers for 3 minutes on either side until they are cooked all the way through. When you turn the burgers in the pan, add a slice of blue cheese to each one.
  • To serve, split the bread baps and fill with Baby Gem lettuce leaves, a slice of tomato, the burgers, some caramelised onions and a good dollop of ketchup – add some cornichons on the side!