"I'm making burgers for Mrs Musket tonight coincidentally. I had the butcher mince some fillet steak. I will add a small amount of finely chopped onion, a little salt and an egg to bind it, press it into burger shaped patties and on a very hot skillet, fifteen seconds each side to sear the outside, leaving a nice rare inside."

Way too complicated, Musket. I buy Donald Russell minced steak when it's six 400g lots for £22 on offer. You need nothing except the meat. Form 400g of the mince into six patties. Add nothing else whatsoever. Make a dimple in the centre of each. One minute each side in your best scarcely oiled pan. Griddle is good. If your kitchen doesn't stink for the next 24 hours, the pan wasn't hot enough. At least five or ten minutes' rest. Eat that with your chips and some baked cherry tomatoes done with olive oil, garlic and basil, washed down with a couple of bottles of Nero d'Avola, and you'll be making love non-stop for 48 hours.