Rosemary steak haché with onion gravy

Serves 4

700g lean minced beef 30g breadcrumbs 1 tbsp fresh rosemary, finely chopped 2 tsp Worcestershire sauce 2 tbsp olive oil 1 tbsp butter 1 onion, thinly sliced 270ml beef stock 1 tbsp ketchup Salt and black pepper 1 tbsp cornflour

To serve:

Mashed potatoes

In a mixing bowl, combine the minced beef with the breadcrumbs, rosemary and half of the Worcestershire sauce. Divide the meat into four and shape the portions into equal patties.

Heat the olive oil and butter in a large frying pan over a medium-high heat. Add the burger patties and cook for 4-5 minutes on each side until cooked throughout.

Remove to a plate, cover with some tin foil and set aside until ready to use. Reduce the heat to medium-low, add the onions to the same pan and cook until they are translucent and soft.

Add all but a tablespoon of the stock along with the ketchup, remaining Worcestershire sauce, salt and pepper.

In a small bowl, whisk together the cornflour and the remaining stock to make a thin paste. Whisk this paste into the onion sauce.

Bring the mixture to a boil, then reduce the heat to low. Add the burgers back into the pan along with any juices they’ve released onto the plate. Heat through for 2-3 minutes, then serve with mashed potatoes.

Per Serving 748kcals, 31.3g fat (12.2g saturated), 11.4g carbs, 3g sugars, 38.7g protein, 1.4g fibre, 0.368g sodium