Basic Beef Burger Patties: makes 4

• 500g lean beef mince meat
• 1 spring onion, very finely chopped
• 2 tsp. Worcestershire sauce
• 1 tsp. dried mixed herbs
• 1/2 tbsp. Dijon mustard
• Salt & pepper

Method:

1. In a large mixing bowl, thoroughly combine all the ingredients
2. Divide the meat mixture into four equal portions and, using your hands, roll the meat into a ball
3. Place the rolled balls onto a plate, cover with cling-wrap and chill in the fridge for a couple of hours
4. Remove the burgers at least an hour before cooking to allow them to return to room temperature (this will help minimise shrinkage later)
5. Lightly cover the meat balls with some vegetable oil
6. Sandwich the balls between two sheets of wax paper and then press down until you have a patty that resembles what you’d consider a decent sized burger (I like mine flat and wide). I use a heavy rolling pin to flatten the patties out. Keep in mind that the patty will shrink as it cooks
7. Without adding more oil, cook the patties on a hot griddle (preferably on a hot braai/barbeque) – about 2 to 3 minutes per side should do. Baste with liberally with a classic BBQ Basting Sauce in-between flips and just before serving