These quarter-pounders are quickly made from the finest British
beef and traditional herbs. Enjoy them in the fresh air on a
barbecue or rustle them up for a quick meal indoors.
Buy the trimmings of prime steaks from your butcher or at the farm
- 680g rump, sirloin or fillet or use a mix, chopped into chunks
and trimmed of gristle
- 1 egg yolk
- 1 small bunch (5g) parsley leaves
- 1 small bunch (5g) mint leaves
- Salt and pepper
- Tip all the ingredients into the Food Processor's large bowl fitted with its
chopping blade, and pulse until a
the beef becomes a coarse mince.
- With wet hands, shape into equal sized patties using a kitchen
scale to divide them into 112g burgers.
- Place on a non-stick tray and chill until ready to cook.
- Heat a non-stick pan with a smidgen of oil, and when smoking
hot, season one side of the burgers, pressing them well down each
side with a fish slice to achieve a wonderful dark colour. Flip
over, season again, and cook as before. If you like them cooked all
the way through, turn down the heat, and cook for about 3-4 minutes
- Serve with fresh Tomato Ketchup.