Pork smash burger with cheddar and sauerkraut

Method

1. First make a peach mustard. Bring a small pan of water to the boil. Score a cross in the base of each peach, then cook briefly (blanch) in the boiling water for 30 seconds. Drain and run under cold water to cool, then remove the skin (which should come off easily).
2. Remove the stones and roughly chop, then put in a small pan with the sugar, vinegar and mustard. Bring to a simmer, then cook for 5 minutes, stirring so the mixture doesn’t catch on the bottom of the pan. Transfer to a blender and whizz into a smooth sauce. If it’s looking a bit thin, return to the pan and simmer to thicken a little – but bear in mind it will thicken further once cooled.
3. Divide the sausagemeat into 8 even balls. Put a large frying pan over a high heat. Once smoking, add a drizzle of oil and 2-4 balls of sausagemeat (depending how big your pan it). Use a spatula to smash and flatten the balls into thin patties and cook until you can see they’re almost cooked all the way through. Give them a flip and top each with a slice of cheese, then add a splash of water to the frying pan and cover with a lid to quickly melt the cheese.
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5. Top the base of the toasted buns with 2 burgers each and a handful of kraut, then spread the top bun with some peach mustard. Wrap up the buns in tin foil and leave to rest for a couple of minutes. This time gives you the chance to clean out the pan and cook the remaining burgers.