Grilled Wagyu burgers with Romesco-style relish

1. Preheat the oven to 220ºC, gas mark 7. Place the peppers, skin-side down, in a foil-lined baking tray. Roast for 15 minutes, then add the almonds and hazelnuts to the oven on another tray. Continue cooking for 5 minutes, until the peppers are soft and blackened and the nuts are toasted. Remove both trays from the oven, then adjust
to a medium grill setting.

2. Leave the peppers to cool slightly, then peel and discard the skins. Keep the foil-lined tray. Add the cooled nuts and peppers to a food processor with the garlic, paprika, vinegar and chilli flakes. Add 1 tbsp of the olive oil and season. Blitz until a chunky salsa forms, adding a splash more olive oil if needed.

3. Cook the burgers according to pack instructions on the reserved foil-lined tray, then divide the Manchego between them. Add the brioche halves to the tray, cut-sides up, and grill for a further 1-2 minutes, or until the cheese is melted and the rolls are toasted.

4. Assemble the brioche rolls with the rocket, burgers and relish in that order.