Peel and finely chop the garlic and shallot. Discard the stalk from the sage and finely chop the leaves. Add all of these ingredients to the pork mince along with the salt and pepper.
In a bowl whisk together the breadcrumbs and water. Add to the pork mince. Mix well in the bowl, seperate a little patty ready for testing so you can check the flavour and seasoning of your burger mix.
When ready divide the mix into 12 and shape into a nice patty. Heat a pan on to a medium heat and fry on 1 side for 1 minute. After a minute one side of the mini burger will be golden brown, turn over and colour for a further 30 seconds before covering with a lid, at this point turn the heat down and leave covered for 2 minutes. Take the lid off, turn the burger over again and place a slice of Gorgonzola on top. Cover again and continue to cook for a further minute. This will allow the cheese to begin to melt. Serve straight away in your mini brioche bun.
Peel the pears. Slice the chilli in half lengthways.
Place the pears into a deep pan with the chilli, star anise and sugar and water. Cover with a cartouche. Poach on a medium heat heat for an hour or two, depending on the ripeness of the pears. When cooked remove from the heat and allow to cool in the liquer.
When ready slice the pears and remove the core. Fry in a pan with a little olive oil and use a garnish inside your burger.
«Add Smoked paprika to the mix and you will almost have a homemade chorizo burger!»