Beef mince 2kg (we use Nanteague Farm) Suet 200g Mixed herbs 100g Garlic cloves 3, finely chopped Onions 2, finely chopped Gherkins 4, finely chopped Tomato sauce 50g Dijon mustard 50g Worcestershire sauce 15ml Salt and pepper to season

Place all the ingredients in a large bowl and mix well with your hands. Mould into patties and leave to firm in the fridge for at least 2 hours. Preheat the oven to 180°c / gas 4. Heat a large frying pan over a medium heat and sear the burgers on each side. Season with salt and pepper. Finish cooking the burgers in the oven for 10-12 minutes or until the juices run clear. Serve in a brioche bun with monterey jack cheese, homemade red onion marmalade and smoked streaky bacon.

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Flipping fabulous burgers

Liam Humberstone shares his fabulous recipe for homemade beef burgers

The burgers at The Working Boat in Falmouth warrant skim-reading the rest of the menu. We twisted head chef Liam Humberstone’s arm until he agreed to share his recipe

www.theworkingboat.co.uk

Makes 8 burgers

You will need

Beef mince 2kg (we use Nanteague Farm)
Suet 200g
Mixed herbs 100g
Garlic cloves 3, finely chopped
Onions 2, finely chopped
Gherkins 4, finely chopped
Tomato sauce 50g
Dijon mustard 50g
Worcestershire sauce 15ml
Salt and pepper to season

Method

Place all the ingredients in a large bowl and mix well with your hands.
Mould into patties and leave to firm in the fridge for at least 2 hours.
Preheat the oven to 180°c / gas 4. Heat a large frying pan over a medium heat and sear the burgers on each side. Season with salt and pepper.
Finish cooking the burgers in the oven for 10-12 minutes or until the juices run clear.
Serve in a brioche bun with monterey jack cheese, homemade red onion marmalade and smoked streaky bacon.

You will need

Beef mince 2kg (we use Nanteague Farm)
Suet 200g
Mixed herbs 100g
Garlic cloves 3, finely chopped
Onions 2, finely chopped
Gherkins 4, finely chopped
Tomato sauce 50g
Dijon mustard 50g
Worcestershire sauce 15ml
Salt and pepper to season

Method

Place all the ingredients in a large bowl and mix well with your hands.
Mould into patties and leave to firm in the fridge for at least 2 hours.
Preheat the oven to 180°c / gas 4. Heat a large frying pan over a medium heat and sear the burgers on each side. Season with salt and pepper.
Finish cooking the burgers in the oven for 10-12 minutes or until the juices run clear.
Serve in a brioche bun with monterey jack cheese, homemade red onion marmalade and smoked streaky bacon.

Beef