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.
Tip all the ingredients into the large bowl fitted with its
chopping blade, and pulse until a
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.