- 1kg minced beef
- 300g breadcrumbs
- 140g extra-mature or mature cheddar, grated
- 4 tbsp Worcestershire sauce
- 1 small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- split burger buns
- sliced tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- red onion slices
- lettuce, tomato sauce, coleslaw, wedges or fries
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
Crumble the mince in a large bowl, then tip in the breadcrumbs, cheese, Worcestershire sauce, parsley and eggs with 1 tsp ground pepper and 1-2 tsp salt. Mix with your hands to combine everything thoroughly.
Shape the mix into 12 burgers. Chill until ready to cook for up to 24 hrs. Or freeze for up to 3 months. Just stack between squares of baking parchment to stop the burgers sticking together, then wrap well. Defrost overnight in the fridge before cooking.
To cook the burgers, heat grill to high. Grill burgers for 6-8 mins on each side until cooked through. Meanwhile, warm as many buns as you need in a foil-covered tray below the grilling burgers. Let everyone assemble their own, served with their favourite accompaniments.