Calories per serving: 454
* 1kg minced beef
* 2 small onions, peeled and grated
* 2 tbsp chopped fresh parsley
* salt and freshly ground black pepper
* Tabasco sauce (dash)
* 2-4 tbsp sunflower oil
* 6 burger buns, to serve
1. Place the minced meat in a bowl with the onion. Add parsley, salt and pepper, and the Tabasco and mix together lightly with your hands until
everything is thoroughly combined.
2. Form the mixture into six large burgers as shown below, using wet hands to prevent the mixture sticking. Ideally, chill the burgers for at least 30 minutes before grilling. This will allow the meat to firm and helps it to stay together when cooking.
Cooks tip: shape the burgers with wet hands, divide the mixture into even-sized pieces and roll each out into a ball. Flatten the balls slightly to form a burger shape.
3. Line the grill pan with foil and preheat the grill for about five minutes before cooking. Brush the burgers with oil on one side. Lay them, oiled-side down, on the grill and brush the tops with oil.
4. Grill, about 10cm from the heat, for about two to three minutes on each side for rare burgers, four to five minutes for medium, and six minutes for welldone. Serve in a burger bun with side salad and additional fillings and relishes if you wish.
Fillings and relishes
Sliced pickled gherkins, crispy lettuce, rocket, and sliced white or red onion all make great, crunchy accompaniments to burgers. They are also delicious served with tomato relish and mayonnaise with a dash of Dijon mustard.
This recipe can be varied by using leaner Lamb mince instead of beef. Replace the parsley with the same amount of fresh chopped mint and add one tablespoon redcurrant jelly instead of the Tabasco.
More recipes from Mary Berry's Cookery Course
Mary Berry's Cookery Course, published by DK, £25, dk.com. Also available as an eBook to download from the iBookstore and Amazon Kindle Store.