For the shallots
For the salsa
For the burger
Peel and slice the shallots. Heat the butter in frying pan until sizzling, add the sugar and vinegar and swirl together.
Turn the heat down to medium/low, tip in the shallots, season and stir to coat. Continue to cook the shallots, stirring occasionally for 10 minutes until they are caramel coloured and very soft. Set aside.
While the shallots are cooling, make the salsa. Finely dice the radish and celery put them in a bowl with the oil and vinegar and season. Stir well and set aside.
Cook the burgers on the BBQ, grill or griddle and toast the buns. Lay some little gem on the base of the bun and spoon in some salsa. Put the burger on top with a slice of cheese then top with the caramelised shallots. Hold the whole thing together with a skewer or steak knife through the middle.
Per serving: Calories 676 | Sugar 11.4g | Fat 42.4g | Saturates 20.4g | Salt 1.82g