Buckfast Burger - Buckfast

Method

• Put the Buckfast into a saucepan with the pinch of salt and set over a high heat - bring to the boil - reduce heat to a simmer and cook for approximately 20 - 25 minutes until you are left with about 125ml of reduced Buckfast. Leave to cool completely.
• In a bowl mix the meats with the pepper, salt and juniper add 60ml (4 tablespoons) of the reduced, cooled, Buckfast - mix well and form into four equal sized burgers.
• Cook on the barbecue or in a shallow non stick pan with a dribble of vegetable oil for about 4/5 mins each side over a moderate heat - 1 minute before the end of the cooking time brush over the remaining Buckfast (glaze).
• Dress in a toasted bun with salad leaves, sliced tomatoes and top with or without a slice of mild blue cheese and a juicy pickle.
• Note - this recipe is a particular favourite of mine because it's so different from the norm!!