Pancetta beef burger with tarragon mayonnaise recipe
 How do you make burgers taste even better? Add pancetta to the mix. Top with tarragon mayonnaise for a burger that is sure to impress. 70g/2½oz fresh white breadcrumbs2 tbsp whole milk500g/1lb 2oz beef mince1 garlic clove, crushed1 tbsp tomato purée1 tbsp Worcestershire sauce2 tbsp chopped flatleaf parsley leaves12 thin slices round pancettasalt and freshly ground black pepper 70g/2½oz fresh white breadcrumbs 2 tbsp whole milk 500g/1lb 2oz beef mince 1 garlic clove, crushed 1 tbsp tomato purée 1 tbsp Worcestershire sauce 2 tbsp chopped flatleaf parsley leaves 12 thin slices round pancetta salt and freshly ground black pepper 150g/5½oz mayonnaise1 tsp Dijon mustard1 tbsp chopped fresh tarragon leaves 150g/5½oz mayonnaise 1 tsp Dijon mustard 1 tbsp chopped fresh tarragon leaves 6 ciabatta or crusty bread rolls, halved 60g/2¼oz spinach leaves150g/5½oz caramelised onion relish, from a jar150g/5½oz mature Cheddar, thinly sliced6 gherkins, thinly sliced 6 ciabatta or crusty bread rolls, halved 60g/2¼oz spinach leaves 150g/5½oz caramelised onion relish, from a jar 150g/5½oz mature Cheddar, thinly sliced 6 gherkins, thinly sliced Method Put the breadcrumbs and milk in a bowl, mix and set aside for 5 minutes, or until the milk is absorbed. Add the mince, garlic, tomato purée, Worcestershire sauce and parsley, season with salt and pepper and mix well.Shape the mixture into six large, flat patties. Place a slice of pancetta on both sides of each patty. Heat a large frying pan over a high heat. Add the patties and cook, in batches, for 4 minutes on each side, or until the pancetta is cooked and the burgers are done to your liking. For the tarragon mayonnaise, put the mayonnaise, mustard and tarragon in a bowl and mix. Set aside.Preheat the grill to high, then toast the rolls. Spread them with the tarragon mayonnaise and top with the spinach, patties, caramelised onion rellish and Cheddar. Serve with the gherkins. Put the breadcrumbs and milk in a bowl, mix and set aside for 5 minutes, or until the milk is absorbed. Add the mince, garlic, tomato purée, Worcestershire sauce and parsley, season with salt and pepper and mix well. Put the breadcrumbs and milk in a bowl, mix and set aside for 5 minutes, or until the milk is absorbed. Add the mince, garlic, tomato purée, Worcestershire sauce and parsley, season with salt and pepper and mix well. Shape the mixture into six large, flat patties. Place a slice of pancetta on both sides of each patty. Heat a large frying pan over a high heat. Add the patties and cook, in batches, for 4 minutes on each side, or until the pancetta is cooked and the burgers are done to your liking. Shape the mixture into six large, flat patties. Place a slice of pancetta on both sides of each patty. Heat a large frying pan over a high heat. Add the patties and cook, in batches, for 4 minutes on each side, or until the pancetta is cooked and the burgers are done to your liking. For the tarragon mayonnaise, put the mayonnaise, mustard and tarragon in a bowl and mix. Set aside. For the tarragon mayonnaise, put the mayonnaise, mustard and tarragon in a bowl and mix. Set aside. Preheat the grill to high, then toast the rolls. Spread them with the tarragon mayonnaise and top with the spinach, patties, caramelised onion rellish and Cheddar. Serve with the gherkins. Preheat the grill to high, then toast the rolls. Spread them with the tarragon mayonnaise and top with the spinach, patties, caramelised onion rellish and Cheddar. Serve with the gherkins. Recipe tips These burgers also taste great cooked on the barbeque.