Ingredients

Burgers

• 700g beef mince
• 3-5 garlic cloves, crushed
• 4 tbsp mixed fresh herbs: rosemary, sage and thyme finely chopped
• 1 tsp dried wild oregano
• 1/2 tsp sweet smoked paprika
• 1 tbsp tomato paste concentrate
• zest of 1 lemon
• generous pinch freshly ground pepper and Maldon salt or similar salt flake
• olive oil to cook

To Accompaniments

• 4 iceberg lettuce leaves
• 4 slices of cooked beetroot
• 4 slices of pineapple rings (fresh or canned)
• 4 rindless streaky or middle bacon rashers
• 4 slices of a large tomato
• 150g piece cheddar sliced for melting over burger
• 4 burger buns, split
• mayonaise

Method

1. Burgers: Mix together all the burger ingredients with a wooden spoon or very clean hands, until well incorporated. Lightly oil a tray. Form 4 burgers patties with mix and place on oiled tray. Cover and refrigerate until ready to cook.
2. To Cook: Preheat a barbecue to moderate heat or cook them in a frying pan with a little oil over a moderate high heat. Coat the burgers in a little oil before cooking them on the barbecue. Cook the burgers for 5-6 minutes on each side so that they are brown and cooked through. Remove the burgers from the heat and keep them warm until ready to serve.
3. Accompaniments: While the burger patties are cooking place the bacon rashers under a hot grill and cook for 3-4 minutes on each side until cooked. Place the burgers on a tray, top with sliced cheese and place under the hot grill until the cheese is melted. Lightly toast burger buns under the grill
4. To Serve: Place the burger bun bases on each plate, spread with a little mayonnaise. Assemble the burgers start with the lettuce followed by the tomato, burger patty, beetroot, pineapple, bacon and finish by placing the top of the buns. on the Serve on there own or with oven roasted potato wedges or chips.