• Heat the olive oil in a medium sized pan over a medium heat. Add the onion, celery, red pepper and cook for about 10 minutes until completely softened. Add the garlic and cook for a further minute before removing from the heat and leaving to cool.
• Place the cashews in the food processor and finely grind on the pulse setting until they resemble breadcrumbs. Make sure not to process them too long or the oils will release and you’ll create a paste. Set aside.
• Squeeze the pork sausage meat out of its casing (if you are using actual sausages) then place in a large mixing bowl with the beef mince, chicken livers, cashew crumbs, parsley, spices and salt and pepper.
• Mix all the ingredients together with clean hands until evenly combined then shape to form four patties of equal size.
• Place the burger patties on a plate or tray and chill in the fridge for 30 minutes to help them firm up.

Oven-Baked Method

• Pre-heat the oven to 200°C / 180°C fan assisted / gas mark 6 / 400°F.
• Place the patties on a large baking tray lined with baking parchment.
• Bake for 20-25 minutes, turning halfway through until browned and fully cooked throughout.

Pan-Fried Method

• Heat a large frying pan on medium high until hot. You can add a small splash of olive oil if you need to – it depends on the pan but a good stainless steel pan or non-stick pan shouldn’t need it.
• Add the burgers to the centre of the pan then cook for 5-6 minutes on each side. You should probably be able to cook 2 burgers at a time.

BBQ Method

• Pre-heat the barbecue grill until hot then lightly oil the cooking grate.
• Place the chilled burger patties on the grate and cook for 5-6 minutes each side. Turning carefully halfway through.
• Check the burgers are cooked through using a digital thermometer. The internal temperature of the burgers should reach 70°C (158°F).
• Serve your burger with or without a bun, with toppings and sides of your choice.