Iberico Burger with Burnt Butter Yoghurt

- Place the butter in a pan on a medium heat. Stir until starts to caramelise and smell sweet. Remove from heat and transfer to a bowl with the greek yoghurt.

- Season with salt and sugar until the flavour tastes exactly like a New York style cheesecake (it’s true!).

- Thinly slice the shallot into perfect rounds. Cover with the muscatel vinegar and leave for at least 10 mins.

- Cook the Iberico patty in a very hot pan with salt on both sides – about 3 minutes each side. Because of the high quality of Iberico meat it can be served medium.

- Meanwhile, slice the brioche bun in half and warm slightly in a hot oven.

- When the meat is cooked remove from pan and rest in a warm place for 1 minute.

- Assemble the burger: bottom bun, rocket, Iberico patty, pickled shallot, burnt butter yoghurt, top bun.