Saut, the mushrooms in the oil for 10 minutes until soft. Season with salt and plenty of black pepper.

Cook the beefburgers under a preheated grill for approximately 7 minutes each side until thoroughly cooked, the juices run clear and there is no pink meat.

Place a slice of cheese on each beefburger and melt under the grill.

Lightly toast the burger buns. Place the beefburgers on the bottom half of the buns, top with the hot mushrooms, bacon and soured cream.

Cover with the top of the buns and serve with jacket potatoes or potato wedges and a dressed rocket and vine tomato salad.

For a spicy barbecued beefburger, mix 20ml (4tsp) Waitrose Crushed Sundried Tomatoes with 90ml (6tbsp) Waitrose Mayonnaise and a few drops of Nandos Peri Peri Sauce to taste. Sprinkle a little Cajun seasoning on both sides of four Aberdeen Angus Beefburgers and barbecue them over medium coals until thoroughly cooked, the juices run clear and there is no pink meat. Place the beefburgers into lightly toasted burger buns, top with the flavoured mayonnaise and a little finely sliced red chilli pepper. Serve with Pace Thick and Chunky Salsa, barbecued vegetable kebabs and new potatoes.

recipe which uses Aberdeen Angus Beefburgers. Our Aberdeen Angus Beef is from cattle which are reared on selected farms using the highest standards of animal husbandry.