For the Caramelised Onion

Step 1: Slice the onions and fry slowly in a frying pan with butter, adding sugar to help the caramelisation. When it has cooked down and caramelised to a lovely rich golden brown, add a splash of the Vino Cotto. This will store well in the fridge.

For the Patties

Step 2: Salt the raw meat. Mix mince, garlic, shallot, flat leaf parsley and lemon thyme together using your hands to combine well, slapping the mixture hand to hand until it sticks together. Cook a little bit of the mixture off in a frying pan to check for seasoning, adding a little more if necessary.

Step 3: Divide the mixture into 4 and use your hands to form even sized patties – about 2-3 centimetres thick. Heat a little Extra Virgin Olive Oil in a large frying pan, add a little butter and cook the patties on a griddle pan or barbecue for 5 minutes a side for rare, or over a gentle heat for 6 – 8 minutes turning once.

Step 4: Remove from the pan and allow to rest for 5 minutes. Meanwhile wipe the pan out with kitchen paper and add a little more Extra Virgin Olive Oil and cook the bacon over a medium high heat until crispy. Drain on kitchen paper and set aside until needed.

Step 5: Toast the inside of the buns – a griddle plate is perfect for this. Once toasted, top each bun base with mayonnaise, a patty topped with the bacon, sliced beetroot, onion, shredded lettuce, and finish off with the Cabernet Sauce. Serve immediately.