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STEAM AND FROTH YOUR WAY TO PERFECT MILK
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.
680g rump, sirloin or fillet or use a mix, chopped into chunks,
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 large bowl fitted with its chopping blade, and pulse until a coarse mince.
With wetted 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 each side.
Serve with fresh Tomato Ketchup.