Add the pork mince to a large mixing bowl together with half of the strong blue cheese, egg yolk, the dried thyme and a little pinch of freshly ground black pepper.

Stir or knead the mince with your hands for a couple of minutes until it is nicely combined. Don’t leave any large blue cheese lumps in the mince, rub them between your fingers. Then divide the mince into 2 equal portions and make patties. Keep them thick, about an inch (2,5 cm). Line a baking tray with some cling film, put the pork patties on it and cover with more cling film.

Place the tray in the fridge and let the patties cool for 15 minutes. Remove the pork patties from the fridge and let them rest at room temperature for another 15 minutes. Then pour a little olive oil in a medium non-stick pan and place it over medium-high heat. Once the oil is hot, add the patties.

Quickly sear them on one side for 2 minutes. Then flip them over and cook them until golden on the other side as well. Then take the pan off the heat and let the burgers rest in the hot pan for 6 to 8 minutes. Flip them over regularly. Then inside should be warmed through but not cooked through. Keep the burgers rosé, pink on the inside!

In the meantime slice the white mushrooms. Pour a little olive oil in a small non-stick pan and add the mushrooms.

Brown them quickly in the oil for 5 minutes. Then add the rest of the blue cheese and season with a little pepper.

Transfer the cooked burgers onto plates and top with the blue cheese mushrooms. Serve hot.