• 500g lean minced beef
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 1 egg
  • olive oil
  • salt and pepper
  • 1/2 tsp dijon mustard


  • STEP 1
    Heat up the oil in a frying pan and add the diced onions.
  • STEP 2
    Reduce down the heat and let the onions sweat slowly, adding in the garlic to ensure it doesn't burn and become bitter.
  • STEP 3
    Add the beef to a mixing bowl and break up with your fingers.
  • STEP 4
    Tip in the onions and garlic, once cooled slightly and mix together thoroughly.
  • STEP 5
    Add salt and pepper and the dijon mustard.
  • STEP 6
    Pour in the egg and ensure that it has been mixed right the way through the beef and onions.
  • STEP 7
    Seperate the mixture into 4 portions and start moulding using your hands into burgers. Create a depression in the centre, this will ensure the burgers cook evenly and flat. Place in the fridge to chilled and stiffen.
  • STEP 8
    Once chilled and with the barbeque lit and the coals simmered down, place the burgers on the BBQ.
  • STEP 9
    Ensure that each side has sealed, if not they'll fall apart when you lift them off. Turn them over until cooked through or to the desired pinkness in the centre.
  • STEP 10
    Serve on crusty ciabatta with fresh watercress or leafy salad and enjoy. These can be frozen and defrosted for use later on.

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