GORDON RAMSAY BLUE CHEESE BURGERS WITH CRUNCHY ROOT AND APPLE COLESLAW Serves 68 INGREDIENTS For the

e Burgers: 1kg/ 2.2lbs lean beef mince/ ground 1 small red onion, peeled and finely chopped 100g/ 3.5 oz blue cheese, crumbled Small bunch of chives, chopped Few dashes of Tabasco sauce 2 tsp Worcestershire sauce 1 tsp Strong mustard such as English/ French Sea salt and black pepper Olive oil, to drizzle For the Crunchy root and apple coleslaw: white cabbage (about 500g/ 17.5 oz), cored and thinly shredded small red cabbage (about 200g/7oz), cored and thinly shredded (or if not available, increase white cabbage to 700g) 250g/ 8.5 oz celery root/ celeriac or carrot, peeled and cut into thin sticks Juice lemon 1 Granny Smith apple 4 tbsp mayonnaise 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard Small handful flat-leaf parsley, chopped 1 red onion, thinly sliced 3-4 tbsp seed & nut mixture from a pack, optional To serve: 68 soft burger buns, split Handful of salad leaves Sliced tomatoes Sliced avocado Mayonnaise and/or tomato ketchup METHOD To prepare the burgers, put all the ingredients, except the oil, into a large bowl, seasoning well with salt and pepper. Mix until well combined, using your hands. Break off a small piece of the mixture, shape into a ball and fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary. Cover the bowl with cling film and chill for a few hours.

To prepare the coleslaw. Mix together the white cabbage, red cabbage and celery root/ celeriac or carrots. When ready to serve, core and thinly slice the apple and toss with the lemon juice. Beat together the mayonnaise, oil, vinegar and mustard and season to taste. Mix all the vegetables with the apple, parsley and red onion in a big bowl, then mix in the dressing. Taste and adjust seasoning where needed, sprinkle with the seed and nut mix, if using. To cook the burger, preheat a griddle pan or heat up the barbecue. With wet hands, shape the burgers into 68 neat patties. Brush or drizzle the patties with a little olive oil and cook for about 710 minutes, turning them over halfway through cooking. They should still be slightly pink in the centre. When the burgers are almost ready, drizzle the cut side of the burger buns with a little olive oil. Toast the buns, cut-side down, on the barbecue or griddle until lightly golden. To serve, sandwich the burger patties between the buns with some salad leaves, tomato and avocado slices, and a dollop of mayonnaise and/or ketchup, as you prefer and coleslaw on the side.