Makes 8 burgers

Ingredients

• 45 ml (3 tbsps) vegetable oil
• 1 large onion, finely chopped
• 1 kg (2.2 lb) quality mature minced beef
• steak (not extra lean)
• 2 garlic cloves, crushed
• 20 ml (4 tsp) English mustard
• 20 ml (4 tsp) horseradish sauce
• 20 ml (4 tsp) tomato purée
• 60 ml (4 tbsp) soured cream
• 30 ml (2 tbsp) chopped parsley
• 2 eggs, lightly beaten

To serve

• Burger buns
• Ketchup
• Salad
• Sea salt and freshly ground black pepper

Method

1. Heat 15 ml (1 tbsp) of the oil in a small, covered frying pan and gently fry the diced onions for 4–5 minutes until softened but not coloured.
2. Place the minced beef in a large bowl. Add the cooled onion and all the other ingredients (except the remaining oil). Season well and mix to combine.
3. Divide and shape the mixture into 8 x 2.5 cm (1”) thick burgers. Refrigerate until needed.
4. Brush a medium-hot griddle pan or barbecue with a little of the remaining oil before cooking the burgers for about 5–6 minutes on each side or until cooked through.
5. Serve in lightly toasted burger buns, with ketchup and salad.

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