A Fat Juicy Burger

What! Really?  Yes – just look at it.  It’s just Pure protein and Fibre Filled Veg.

Who doesn’t love a burger?  Even without the bun it still works.  Especially if you get it soft and juicy.  It’ll never be steak but why make the comparison.  A burger is a joy all of its own.

  • 500g good-quality lean beef mince
  • 1 ½ small onions/shallots
  • 1 egg
  • Worcestershire sauce
  • Pepper
  • Capers
  • Gherkins
  • Oil for cooking

Finely chop the onion and add to a bowl with the beef.  Crack in the egg and add a big splash of Worcestershire sauce and a grind of pepper.  Mix it together well.

Now, wet your hands, give them a shake, and scoop up a quarter of the mixture into a ball, rolling it in your palms.  Now squeeze it flat so it makes a patty, about 3cms thick.  Put it on a plate big enough for all four.  Once you’ve made four put them in the fridge for half an hour to firm up.

Cook them on a grill pan.  Heat it up to a good medium high.  Brush a burger with a little oil and set it on the bars.  Sizzle baby.  Once all four are down give them a minute and start flipping.  Flip three times for good even cooking in the space of about 10 to 12 minutes overall.  This should still be a little bit pink which is great if you’ve got good mince.  Which I’m sure you have.

Serve with capers, gherkins and a couple of rings of thinly sliced shallot.