The F&HE burger

For the patties, mix all the ingredients together until well combined. Wet your hands and divide the mince meat mixture into 6 balls. Flatten the balls slightly and place them on an oven tray lined with baking paper. Leave to rest for about 20 minutes.

For the dressing, mix the mayonnaise and paprika together and set aside.

Preheat the oven grill.

For the roast peppers, prick each pepper all over with a needle and place them on an oven tray lined with baking paper. Drizzle with 45ml (3 tbsp) of the oil. Place the tray on the middle shelf of the oven and grill the peppers until the skin is charred, about 30 minutes. Place in a plastic bag and leave to sweat for a few minutes. Peel and seed under cold running water and drain well. Slice the peppers thinly, place in a bowl with the remaining ingredients and mix well to combine. Refrigerate until ready to use.

For the caramelised onions, heat a pan and fry the onions and sugar, stirring continuously until the sugar has dissolved and the onions are caramelised, about 20 minutes. Set aside.

Preheat the oven to 180°C.

Heat a griddle pan to hot and grill the patties until just browned on the outside. Transfer to a baking tray and finish them in the oven until cooked through, about a further 20 minutes.

To serve, spread half of each bun with the dressing and top with a few rocket leaves. Place a burger patty on top, then a slice of provolone, a spoonful of roast peppers, a pile of caramelised onionsand finally a few slices of avocado. Place the other half of the bun on top and eat with your hands.