Ploughman's burgers with blueberry red wine sauce

Who says burgers aren't posh enough for dinner parties? We've given the bacon cheeseburger a gourmet makeover and added with a sophisticated fruity sauce that works equally well whether you make the patties using beef or ostrich mince

Makes: 6

Ingredients:

1kg beef or ostrich mince

6 rashers streaky bacon, finely chopped (optional but adds good flavour)

60g (1 cup) fresh white breadcrumbs

1 onion, grated

Salt and black pepper, to taste

6 slices strong cheese (emmentaler, gruyère or gorgonzola)

Sauce:

150g blueberries

60ml (4 tbsp) sugar

125ml (½ cup) water

125ml (½ cup) red wine

10ml (2 tsp) cornflour (if needed)

Method:

1) In a large mixing bowl, combine the mince, bacon, breadcrumbs and onion. Season generously and mix well. Using wet hands, shape into 12 thin burger patties of the same size. Top 6 of the patties with a slice of cheese, to fit within the edges of the patty. Top with another patty and press the edges together to seal. Set aside.

2) For the sauce, combine the blueberries, sugar and 30ml (2 tbsp) of the water in a saucepan over medium heat. Stir until the sugar has dissolved. Add the remaining water and the wine and cook until the berries are pulpy and sauce reduced. If the sauce needs thickening, dissolve the cornflour in 30ml (2 tbsp) water and stir in over a low heat. If sauce is too tart, stir in 15ml (1 tbsp) honey. Set aside to keep warm.

3) Braai or grill the patties for about 6-8 minutes on each side, turning very carefully so that the patties do not split. Serve the patties on rolls, topped with sauce.