Egg and breadcrumbs

Serves 6

• 0 Egg
• 0 Cream
• 0 Water
• 1 tbsp oil
• 1 large onion
• 1g minced chuck steak
• 100g stout
• 2 tbsp brown breadcrumbs
• 2 tsp chopped herbs
• 1 tsp salt
• 0 Black pepper
• 1
• 2
• 3

Step 1
I mix 675g of chuck mince with a finely chopped onion, a little thyme and some salt and pepper, shape them into burgers, and chill before popping them on a hot barbecue.

Step 2
They make the mixture a bit sloppy, but once the burgers have chilled, they hold together nicely.

Step 3
Heat the oil in a frying pan over a low heat, and cook the onion until soft and slightly browned.

Step 4
Leave to cool.

Step 5
Spread the beef out and sprinkle over the onion.

Step 6
Add the stout, breadcrumbs, herbs and seasoning and mix together with a fork, being careful not to overwork it.

Step 7
Divide the meat into 12 flattish burgers, putting a dimple in the centre of each.

Step 8
Cover and refrigerate for an hour.

Step 9
Cook the burgers on a medium to hot barbecue or griddle pan: leave them undisturbed for the first 3 minutes so they build up a good seal on the bottom, then carefully turn them over, adding a slice of cheese on top if desired.

Step 10
Cook for a further 4 minutes for rare, and 7 for well done, and allow to rest for a few minutes before serving.

Step 11
(You can toast buns, cut-side down, on the barbecue at this point).