Because there's always room for a slab of Camembert...

Ingredients (makes 2 large burgers)

For the burgers

225g minced beef (15-20% fat)
2 garlic cloves, finely minced
A large dash of Worcestershire Sauce
1 tablespoon barbecue sauce
Himalayan pink salt and freshly ground black pepper, to taste

To assemble the burger

1 mini Camembert (roughly 10-11cm diameter)
2 brioche buns, the same size as the camembert
2 tablespoons Caesar dressing
Salad leaves
1 large beef tomato
Sliced dill pickles
4 slices streaky bacon
2 tablespoons barbecue sauce
1 large sweet white onion
2 x 20cm skewers
2 cocktail gherkins to garnish

Method

To make the burgers

In a large bowl, mix together the minced beef, garlic, Worcestershire sauce, barbecue sauce, salt and pepper.

Form into 2 burgers slightly larger than the Camembert (they will shrink slightly when cooked), cover in cling film and put in the fridge to firm up for about an hour, while you prepare the rest of the ingredients.

Slice and fan out the two cocktail gherkins and put to one side with the skewers.

Thickly slice the beef tomato and sweet white onion. Slice the dill pickles into thin rounds. Cut the top and bottom rind from the camembert then cut to form two bun shaped slices, put both slices on separate pieces of foil as they will go soft very quickly and will stick together again if touching. Tear the salad leaves into roughly the same shape and size as the buns.

Preheat your frying pan over medium high heat and cook the bacon until crispy. Remove to a plate lined with kitchen paper to absorb some to the oil. Do not pour away the bacon fat from the frying pan as this will add flavour to the burgers. Add the burgers to the pan and cook them for about 4 minutes on each side. Turn the heat off the pan and top the burgers with the slices of Camembert, leave to melt until you are ready to assemble your burgers.

Cut the brioche buns in half and put under the grill to lightly toast them.

To assemble the burger

When ready to assemble, smear a little Caesar dressing on the bottom half of each bun, top with the lettuce, tomato and pickles.

Carefully transfer the Camembert topped burgers and all the drippings onto the half assembled stacks.

Place the bacon on top of the Camembert burger followed by your favourite barbecue sauce then the thickly sliced sweet white onion. Finish with the top of the brioche bun and the fanned gherkin and spear the entire stack with a skewer before it collapses!

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