Goose Burger with rocket, tomato, portobello mushroom and smothered in a Smokey Stilton Sauce, topped with tomato and chilli chutney.

Ingredients.

4 Goose breasts
4 pork belly slices
1 egg
150g Texas Ranch Seasoning
Brioche buns
2 portobello mushrooms
Olive oil
175g Blue Cheese
150ml soured cream
1 garlic clove
1 tsp smoked paprika
Rocket
Tomato & Chilli Chutney

Method:

Preheat grill to medium heat.
Mince 4 goose breasts and 4 pork belly slices separately, mix in a bowl by hand and then mince one more time.
Add 150g Texas Ranch Seasoning to the mince and crack one egg into the mix. Combine it all by hand and then shape your patties as big as you want. Place them on a grill rack and grill for 8-10 minutes.
After 10 mins, brush some olive oil onto your mushrooms and place on the grill rack and grill for a further 8-10 mins.
In a food processor, add your Stilton, sour cream, garlic clove and smoked paprika then blitz until smooth. Pour into a jug and place to one side.
When the burgers have cooked, assemble on a toasted brioche bun and pour that heavenly cheesy goodness on top then consume.