Cordon Bleu Burger with Melting Bre and Caramelised Apple Butter

 Makes 4 burgers

• 700g Well trimmed minced chicken
• 1 onion, finely chopped
• 1 tbsp chopped fresh rosemary
• salt and freshly ground pepper
• vegetable or sunflower oil for cooking
• 120g thinly sliced gammon ham
• 25g caster sugar
• 1 Granny Smith apple, peeled, cored, cut into small chunks
• 25g unsalted butter
• 4 x 1cm thick wedges of Brie cheese

Toppings

• 4 crusty rolls, split
• 50g watercress leaves

To Make:

1. Combine the chicken with 45ml water, the onion and rosemary in a bowl, season to taste; Cover and refrigerate for 1 hour.

2. Divide into 4 evenly sized burgers. Brush liberty with oil.

3. Heat a chargrill or pan grill until very hot, add the burgers and cook 4-5 minutes each side, keep them warm. grill ham slices on each side, keep warm.

4. Heat the sugar in a pan, add the apple pieces and cook until lightly caramelized. Add the butter and 2 tbsp water, cover with a lid and cook to a compote; season to taste.

5. Place a wedge of Brie cheese on each burger and place under a preheated grill until the cheese is just melted.

6. Place some watercress in the base of each roll, followed by a slice of gammon ham. Top with a burger and a good sized spoonful of caramelized apple butter, cover with the roll lid and serve immediately.