Bramley apple burgers with mustard mayo

Method

1. Finely slice the cucumber, sprinkle with salt and leave in a colander set over a bowl to pickle for 10 minutes whilst you prepare the burger patties.
2. Place the grated Bramley in a clean tea towel and squeeze out the excess juice.
3. Mix all of the burger ingredients in a large bowl and season with salt and black pepper. Form into 4 patties.
4. Heat a non-stick frying pan over a medium heat and fry the burgers in the sunflower oil for 5-6 minutes on each side until cooked through. Alternatively, to barbeque, brush the burgers with a little oil or place on a bed of herbs such as rosemary, thyme or bay leaves to prevent sticking and place onto the barbeque, turning occasionally until cooked through.
5. Whisk together the dill, lemon juice and the sunflower oil. Squeeze the cucumber a little to release any excess juices and add to the bowl, stirring to combine
6. Whisk together the mustard and mayonnaise.
7. To serve, spread the mayonnaise on the buns, top with the burgers, lettuce and pickled cucumber.