Penny Lane Beef Burger

Method

• step 1

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

• step 2

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

• step 3

  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.

• step 4

  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.

• step 5

  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.

• step 6

  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.

• step 7

  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!