Burger-iffic

Put the mince into a bowl, add the mustard, worcester sauce, egg, honey, herbs and seasoning. Using your hands (always best), mix well so you're left with a good wet mixture, if you think its too dry, add a glug of olive oil.

Split the mixture into 4 lumps to make 4 burgers. Each should work out to be a good size. Obviously if you want bigger burgers, make less patties or use more mixture!

Take one of the balls of meat mixture, and use your hands to create a rough/rustic ball shape and then just squash it between your palms to flatten it. Do not over work the burger shapes as they will become too dense. If you want to, you can just neaten the edges slightly.

With the burgers prepped, take your ciabatta rolls (I like using these as they stay in shape and tend to reduce all the juice dripping down your arm!). Slice them in half and spread a bit of olive oil on them. Now you can either grill these to toast (2-5mins), oven them to toast (4mins) or you can decide not to toast them at all.

Put your frying pan on high. When the pan is hot enough, put your burgers in. Do not turn them until you can see them cooking up past halfway of the burger. Flip them when this is the case, meaning they will only need a minute or two to brown the other side. Remember you can eat beef slightly underdone so do not fret about making sure they are cooked, they are nicer before they are cremated!

With your bread done, and your burgers ready, assemble your burger as you wish. A slice of a good cheddar, a slice of a beef tomato and some mayonnaise is normally perfect but add what you like. Enjoy!