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 gate.

Shopping List

• 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

Method

1. 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.
2. With wet hands, shape into equal sized patties using a kitchen scale to divide them into 112g burgers.
3. Place on a non-stick tray and chill until ready to cook.
4. 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 each side.
5. Serve with fresh Tomato Ketchup.