They say good things come in three's, well on the thread, this is the third burger article in recent weeks.

Following the tower burger, I've been revisiting some of the combo's I used to try back in the day with a few different twists. This one is all about strong and earthy flavours with plenty of punch. What really makes this work is to ensure you put the time and love into the mushrooms. The last thing you want is watery mushrooms in your burger.

Another important point is to make sure that you use decent thick burgers. On this occasion, I bought in some nice Herefrodhsire beef quarter pounder's which were nice and thick.

If you fancy making your own, we've got a few articles on the blog on how to make your own.

Step 1 - Garlic Mushrooms

• Slice your mushrooms but make sure not too thin.

• Chop up a couple of cloves of garlic.

• Add a pan on medium heat and drop in a large knob of butter.

• When the butter has melted add a good pinch of salt and pepper. After a minute add the mushrooms.

• Stir every 30 seconds to ensure they don't stick and are well covered in the garlicky goodness.

• The mushrooms will shrink and start to darken up. When they are nicely browned and have lost that greyish edge, cover and put aside to keep warm.

Step 2 - Get your burger on and prep

• In a hot pan, get your burger cooking.

• Whilst this is cooking, it's time to prep the other items.

• Slice your blue cheese as best as you can.

• Slice some Gherkins thinly.

• Cut your burger bun and toast both sides.

Step 3 - Build your burger

• With the burger nearly ready, add the blue cheese and cover until its melted.

• Add a layer of mushrooms to the bottom of the bun.

• Squirt some burger sauce over the mushrooms.

• Add the burger when the cheese is rolling down the side.

• Finally, top with the thinly slices Gherkins and cap with the bun.

Blue Cheese Burger and Garlic Mushroom burger

• Mushrooms

• Garlic cloves

• Butter

• 1/4 pounder burgers

• Gherkins

• Cambozola cheese

• Burger buns

• Burger Sauce