Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.
Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty.
Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt.
Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.
Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.
