Three ways with burgers

Burgers are extremely easy to make well and once you've made your own, you'll be reluctant to go back to the frozen, fatty, oniony monstrosities that you may well be used to.

A note on onions: we've left them out of these recipes as they tend to burn before the meat cooks on the grill. If you want, you can try adding chives to the beef and herb burgers, or chopped spring onions to the spicy burgers.

Makes five to six burgers

Ingredients - lamb burgers

• 1kg lamb mince
• 2 eggs
• 2 tbsp mint sauce mix
• 2 tbsp parsley
• 2 tbsp dried rosemary
• Salt and pepper

Ingredients - spicy beef burgers

• 1kg beef mince
• 2 eggs
• 1 tbsp Thai curry paste (red, yellow or green)
• 2 tbsp chopped fresh coriander
• 1 tsp soy sauce
• Salt and pepper

Ingredients - beef and herb burgers

• 1kg beef mince
• 2 eggs
• 2 tbsp parsley
• 2 tbsp dried thyme
• 1 tbsp black pepper
• 1 tbsp mustard
• A splash of Worcestershire sauce
• Salt and pepper

Method - burgers

1. Using a big bowl, mash the mince and eggs well together with your hands. Add a little salt and pepper.
2. Mix in the rest of the ingredients and continue kneading until the meat is smooth and well-mixed.
3. Divide the meat into cricket ball-sized lumps. Work each lump well between your hands - a good way to do this is throw hard from one hand to the other, twenty or thirty times - until it has formed into a smooth ball.
4. Place this on a surface and press lightly down, shaping the edges to make a round patty, 2cm or so thick.
5. Place the burgers on a hot grill, with plenty of distance between them and the coals, and press down well with a spatula (it will flame, so be careful). Turn every 5 minutes or so until the meat is rich, dark brown on the outside and cooked well throughout.

Toast the buns, spread a thin layer of sauce on the top and bottom and pop in a burger and some tomato, lettuce and red onion salad.

Ingredients - sauce

• A small jar of mixed pickled gherkins, onions and peppers are best, or use a handful each of gherkins and onions.
• Half a jar of mayonnaise
• Salt and pepper

Method - sauce

1. Drain the pickled veg and place them in a food processor. Whizz for a couple of seconds until they have turned into a chunky paste.
2. Mix in with the mayo and add salt and pepper to taste.