Preheat the grill to high heat, between 200°C-250°C
Mix all the ingredients together, make sure not to overwork the meat
Overworking the meat will make the burgers dense and dry
Gently using your hands, form meatballs with the meat then gently press them down to take the shape of burger patties
Lightly brush the patties with some olive oil and throw them on the grill
3 minutes a side will get you a nice and pink center, 4 min for medium
Tip 01
Make sure that you don’t overwork and over mix the meat. Coarse is the name of the game.
Tip 02
Experiment with the ingredients mixed in with the meat, try chopped chorizo and smoked paprika for a Spanish style, or chopped parsley, sun-dried tomatoes and parmesan for an Italian style burger.
Tip 03
Ask your butcher for a coarse ground beef mix, made up from brisket and chuck for that extra beefy flavour!