Beef burgers with beetroot relish

Break the Granary bread into small pieces and place them in a bowl. Pour over the wine and set aside.

Mince the beef in a mincer or food processor. (If using a food processor, take care not to grind too fine.) Add the bread and mince or pulse for 30 seconds, then turn the mixture into a bowl. Add the shallots and garlic and season with salt and pepper to taste. Form into 4 burger shapes and chill until ready to cook.

To make the relish, put the diced beetroot and shredded basil in a bowl, sprinkle over the oil and balsamic vinegar, and season with salt and pepper to taste. Mix gently, then cover and chill until ready to serve.

Heat a ridged cast-iron grill pan or non-stick frying pan over a moderate heat until hot. Brush with a little of the olive oil, then add the sliced onions and cook for 6–8 minutes or until softened and lightly charred on both sides. Remove them from the pan and keep hot.

Brush the pan with a little more olive oil. Split the focaccia in half, then lightly toast the cut sides in the pan. Remove the bread to a plate. Brush the pan with oil again, then put in the burgers and cook over a moderately high heat for 3–4 minutes. Using a fish slice or spatula, carefully turn each burger over. Cook the second side for 3–4 minutes. Return the onions to the pan and cook with the burgers for a few more minutes to reheat.

Arrange a piece of focaccia, toasted side up, on each plate. Top with a burger and add some onions, beetroot relish and watercress. Cover with the remaining pieces of focaccia, toasted side down. Serve immediately.