Healthy burgers

Undated Handout Photo of Build-Your-Own Burgers. See PA Feature FOOD Fast Food. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Fast Food.
Undated Handout Photo of Build-Your-Own Burgers. See PA Feature FOOD Fast Food. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Fast Food.

For the Burgers:

Drizzle of olive oil

1 red onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1tsp English mustard

50g Cheddar cheese, grated

Small bunch of parsley, finely chopped

2 handfuls of breadcrumbs

1 free-range egg

500g lean minced beef

4 bread rolls

For the topping:

3 tomatoes, sliced

Handful of round lettuce leaves

Handful of gherkins, chopped

Heat a pan over a medium heat, add a splash of olive oil and cook the onion and garlic for about 10 minutes, until soft. Put the onion and garlic mix into a big bowl and leave to cool. Beat the egg and then add it - along with the mustard, cheese, chopped parsley, breadcrumbs and minced beef - to the onion and garlic. Use your hands to mix it all together, then divide the mixture into four and get everyone to shape their burgers. Before you start shaping, wash your hands and then wet them in cold water to stop the mix sticking to your fingers. Take a blob of burger mix, then shape and mould it round and round into a burger shape. Flatten it out to about 1.5cm thick - it’ll shrink a bit during cooking. Once shaped and flattened, pop your burgers into the fridge for at least half an hour to firm up. Heat a dry frying or griddle pan until it’s nice and hot. Cook the burgers for four minutes or so on each side, until they’re cooked through, and pop them on to a plate covered with foil, to keep warm until they’re all ready. Wipe out the pan, pop it back on the heat and toast your buns. Then put your toppings on to plates and lay everything out on the table. Let everyone build their own burgers!