Ingredients
400g beef mince
1 banana shallot finely chopped
1 tbsp strong horse radish sauce
1 tsp dried mixed herbs
1 large garlic clove finely grated
40g blue cheese (optional)
2 tsp vegetable oil
4 burger buns split
iceberg lettuce leaves, tomato slices and relish, to serve
METHOD
Step 1
Tip the beef mince, shallot, horseradish sauce, herbs and garlic into a bowl, and season well with salt and black pepper. Combine everything well using your hands, squeezing the mixture through your fingers repeatedly to help it bind together.
Step 2
Divide the mixture into four portions and shape each into a 3cm-thick patty. Press a small 50p-sized piece of blue cheese into the middle of each patty, if using, and pack the meat around it to enclose the cheese – this will melt during cooking.
Step 3
Put the burgers on a plate, cover and chill for at least 30 mins or overnight. Light the barbecue and wait for the coals to turn ashen. Or, heat a gas barbecue to medium.
Step 4
Lightly oil the burger patties all over and cook for 5 mins until just starting to char. Carefully flip over and cook for a further 4-5 mins (for medium) or longer if you prefer well done. Remove the burgers to a board and leave to rest for a few minutes before serving. Alternatively, fry the burgers over a medium heat for 4-5 mins on each side until cooked through (a probe thermometer should read 70C).
Step 5
Serve the burgers in the buns with lettuce, tomato slices and relish (see recipe, below), or any other accompaniments of your choice.
