The sunshine at the weekend encouraged us to get the BBQ out for the first time this year. And boy how we've missed it. We were over in Bridge of Weir seeing friends, so I made some of my burgers that always seem to go down a treat. They're quick and easy to make - just prepare in advance as an overnight chill in the fridge helps them to keep their shape and gives the flavours more time to get to know each other.
Shopping list for 10 medium-size burgers: 1Kg organic minced beef (Whitmuir is simply the best - it's what we stock at Earthy); one slice of day old bread; two good handfuls of chopped herbs of your choice (I tend to use basil and coriander, but thyme or parsley are good too - whatever is at its best and in season); a good handful (around 50g) grated parmesan; 1 tsp salt and a few twists of black pepper.
Method: Blitz the bread in a food processor, until well crumbed; add the herbs, salt, pepper and cheese and blitz again. Put the minced beef in a large bowl and add the herby breadcrumbs and mix really well with your hands. Form the burgers to the size you like them - you should get at least 10 good sized burgers from this mixture. Wrap individually in cling film to hold their shape and place in the fridge - preferably overnight. Get the BBQ nice and hot, then cook the burgers to your liking. Serve in a bun with condiments of your choice.
You can also try this recipe replacing the beef mince with with minced turkey, lamb or a mixture of veal and pork mince (great with lemon thyme). Chilli can also be added to the breadcrumb mix to add some zing. Go on, get your BBQ out, chill some rose and dig-in.
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