Steak Burgers & Pepper Sauce

To make the burgers, sweat the chopped onion with the garlic in some olive oil over a low heat, cook until transparent but don't allow it to colour. You need to be careful here because burnt garlic tastes really horrible.

Set aside to cool down.

Add the tomato sauce, English mustard, cooled cooked onion and garlic mixture to the mince and mix together. You must make sure that the onion mixture is cold before you add it to the raw meat.

Then add the eggs, breadcrumbs, salt and pepper and mix together.

Mould the burgers into six evensized patties and chill in the fridge until ready to cook. They should be cooked for 15 minutes turning half way through and can be grilled or fried.

To make the pepper sauce*, cook the onions with the cracked black pepper in a little olive oil until they are slightly brown. Pour in the brandy and set it on fire to burn off the alcohol. Add the beef stock and cook down until it is reduced by half, add the cream and simmer for 5-10 minutes until it is thickened. Add the peppercorns and serve with the burgers.

This is lovely served with fat chips.

*If time is a constraint packet pepper sauce works fine.