BBQ pork & nectarine burger

First make the basil mayo. Tip the garlic mayo, basil, lemon zest and 1 tbsp of the juice into a mini food processor or blender, and blitz to combine, scraping down the sides. Season to taste and add more lemon juice, if needed. Chill until needed. Will keep chilled for two days.

Tip the mince into a large bowl along with the chopped shallot, fennel seeds, garlic, sage, chilli flakes (if using), 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Add 1 tbsp of the sugar and 1 tbsp of the oil, then combine everything thoroughly using your hands. Divide into four balls and gently flatten into patties. Transfer to a baking tray lined with baking parchment and chill until needed. Will keep chilled for up to 24 hrs.

Combine the remaining sugar and the vinegar with a generous pinch of salt in a large non-metallic bowl until the sugar has dissolved. Toss in the nectarines to coat.

Heat a gas or charcoal barbecue to medium-high heat (the coals should be ashen, if using a coal barbecue). Brush the grates with the remaining oil and grill the nectarines on all sides, basting with any juices from the bowl, for 3-4 mins until caramelised. Remove to a plate and keep warm. Cook the burger patties for 3-4 mins on each side until browned and cooked through. Toast the burger buns, cut-side down, for 1-2 mins until golden. (If cooking the burgers indoors, see tip below for alternative instructions.)

Spread the mayonnaise over the bun bases, then sit the pork patties on top, followed by the nectarines, rocket and sliced shallots, and sandwich with the bun tops.