Tip the mince into a large bowl (use a
clean washing-up bowl if you don’t have
anything big enough) with all the other
burger ingredients and a good pinch of salt.
Roll up your sleeves, get your hands into the
mix and squelch everything together through
your fingers until completely mixed. Pat the
mix into 16 small burgers. These may now
be frozen for up to 1 month or chilled up
to a day ahead.
To cook, heat grill to its highest setting and
lay the burgers in a single layer on a baking
tray (you may need to do this in batches,
depending on how big your tray is). Grill on
the highest shelf for 5-6 mins on each side
until browned and cooked through. Pile
burgers onto a platter and serve with all
the accompaniments, so everyone can
construct their own sandwich.