My burgers are made with the best minced steak I can lay my hands on and nothing else. Pure beef. For the barbie they are 150g each. I mould them with my hands, being very careful not to over-compress, and make a hollow in the middle, so it's the shape of a giant red corpuscle. I do baste it on the barbie, with a home-made concoction of tomato sauce, mustard, a drop of red wine, some Worcestershire sauce, a splash of oil and seasoning. It goes in a toasted bun with some wild rocket and caramelised onion chutney. If we're having burgers just fried on a cold night, I'll make six small ones out of the pound of steak. No seasoning, no onion, no nothing. They are fried in a tiny amount of groundnut oil in a very hot pan for 2 min 30sec a side, then allowed to rest in a warm oven for at least ten minutes while I get my chips, greens and baked cherry tomatoes sorted. No bun. If my burgers aren't ever so slightly pink in the middle, I've failed.