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The Spring Burger

The Spring Burger

Serves pea 2 Clock icon 20 minutes
A very special new collaboration with Honest Burgers. Introducing the SPRING burger, available in all Honest Burger restaurants across the UK until 26 May. Here's how you can make it at home! The Spring burger includes seasonal wild garlic pesto, organic streaky bacon from Wiltshire and 18 month matured Montgomery’s cheddar.

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Here's how you do it

  1. To make the wild garlic pesto, put the wild garlic, pine nuts, spinach, mustard and lemon juice in to a blender. Blend until smooth, whilst adding the oils. Season with salt and pepper. This will make about 250ml of pesto, the rest can be added to pasta, stirred into soups or drizzled on to fish. It also freezes really well.
  2. Fry the burgers on a high heat for 2-3 minutes on each side.
  3. Sprinkle the grated cheese on to each burger, then use a bowl to cover the pan for a few seconds, so that the cheese melts. Take the burgers out of the pan and leave to rest for a few minutes.
  4. Fry the bacon in the pan, until crispy.
  5. Slice the brioche buns in half, then lightly toast them in a dry pan.
  6. Assemble the burger with a dollop of wild garlic pesto on one side, followed by the burger, bacon, sliced gherkins and rocket, topped with the other half of the bun.


  • 2 brioche buns
  • 2 4oz beef burgers
  • 2 tbsp wild garlic pesto
  • 60g Montgomery's cheddar, grated
  • 6 rashers of streaky bacon
  • 40g rocket
  • 4 gherkins, sliced into rounds

Wild Garlic Pesto

  • 40g wild garlic
  • 50g pine nuts
  • 50g spinach
  • 1/2 tsp dijon mustard
  • 1/2 lemon, juice
  • 60ml sunflower oil
  • 40ml olive oil
  • 1tsp salt
  • 1/2 tsp black pepper