A classic beef burger is a must-have at a barbecue. Pack blue cheese in the centre to make it a little more special and serve with your favourite sides
Prep:10 mins
Serves 4
400g beef mince1 banana shallot, finely chopped1 tbsp strong horseradish sauce1 tsp dried mixed herbs1 large garlic clove, finely grated40g blue cheese (optional)2 tsp vegetable oil4 burger buns, spliticeberg lettuce leaves, tomato slices and relish, to serve
STEP 1Tip 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 2Divide 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 3Put 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 4Lightly 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 5Serve the burgers in the buns with lettuce, tomato slices and relish (see recipe, below), or any other accompaniments of your choice.
