Penny Lane Beef Burger

Place the mince in a large mixing bowl and set to one side.

In a food processor, add the red onion, garlic, mustard and breadcrumb and blitz into a paste.

Add the paste to the beef mince along with the parsley and some salt and pepper and give everything a good mix - ensuring a nice and even distribution of all ingredients.

Take a small golf ball size portion of the mix and form into a small burger and cook on the grill. This is to check that the seasoning is correct. If you think you need a little more salt or pepper, you can add it here before the final burgers are formed. Always remember, you can always add but you can never takeaway.

Once your happy with the seasoning, form the burgers by hand so that they are about an inch thick and place them on a plate that has been wrapped in cling film. You should get between 6 and 8 burgers.

Lightly cover the burgers in cling film and place in the fridge for at least 30 minutes. I like to have them in there overnight, giving all the flavours time to infuse.

Cook on a hot grill or griddle for around 8 minutes on each side. Place on a delicious toasted Ciabatta and top with whatever your imagination can come up with. At Penny Lane Coffee Shop we top with unsmoked back bacon and emmenthal cheese. Beautiful. Enjoy! Done!