2 large dill pickles, each sliced into three pieces
To make the burger, mix the ingredients together in a bowl. Season with salt and pepper and mix again. Form into two large patties and place on a plate, cover with cling film and put in the fridge for an hour.
To make the caramelised onions, heat the oil in a frying pan and add the onions, cook over a medium–low heat for 10–15 minutes, until golden. Stir in the herbs and set aside.
To make the sauce, mix the sauces together in a bowl and set aside.
To make the courgette fries, pour the milk into a bowl and add the courgettes. Set aside for an hour or so.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Season the flour with salt and pepper, drain the courgettes and dust with the flour. Deep-fry for 2–3 minutes, until crisp and golden and drain on kitchen paper.
To make the deep-fried pickled onions, mix together the flour, water and beer and season with salt and pepper. Dip the pickled onion slices in the flour from the courgettes and then into the batter. Deep-fry for 2–3 minutes, until crisp and golden, then drain on kitchen paper.
To cook the burgers, heat the olive oil in a frying pan over a high heat and fry for 2 minutes on each side, until medium-rare, or keep cooking to your liking.
To serve, place each burger in a toasted bun and top with the Stilton, pancetta, tomato, lettuce, pickle, onions and sauce. Serve with the courgette fries and deep-fried pickled onions alongside.