THE ULTIMATE BURGER

It’s the combination of different cuts of beef and minced beef fat that makes this burger so good. Ask your butcher for the beef fat, and to mince the beef and fat for you, or invest in a mincer. If you can’t get hold of the different cuts or the fat, regular minced beef and beef dripping will work a treat. The optional char siu butter makes the burgers even juicier. Serves 4

200g (7oz) beef short rib, trimmed and minced

400g (14oz) beef chuck, trimmed and minced

200g (7oz) beef brisket, trimmed and minced

80g (3oz) beef fat, minced, or use beef dripping

Sea salt and freshly ground black pepper

Vegetable oil, for frying 8 slices of Monterey Jack cheese (or use Cheddar or Gouda) 4 burger buns

1 little gem lettuce, separated into leaves 3 plum tomatoes, sliced 2 gherkins, thinly sliced lengthways

For the char siu butter (optional)

75g (2¾oz) butter, softened 1tsp runny honey

2tsp hoisin sauce

2tsp black bean paste or sauce (from supermarkets)

1-2 garlic cloves, crushed Put the minced cuts of beef into a large bowl and mix using your hands, adding the fat or dripping a little at a time, but don’t overmix. Divide the mixture into four equal portions and roll each into a ball. Press the balls down gently to form patties. Leave at room temperature for 10 minutes before cooking.

Season the burgers on both sides with plenty of salt and pepper. Heat a dash of vegetable oil in a large frying pan until hot, add the burgers and pan-fry for 5 minutes on each side for medium or 8-10 minutes for well done. Alternatively, brush the burgers with a little oil and cook them over a preheated barbecue.

Meanwhile, preheat the grill to high. For an unctuous, tasty addition, make the char siu butter, if you like. Simply mix together all the ingredients in a bowl until combined, then place 1tbsp of the mixture on top of each cooked burger.

Put two slices of cheese on top of each burger, then place under the hot grill to melt. Slice the burger buns in half and toast them lightly before layering the cheese-topped burgers, lettuce leaves, slices of tomato and some gherkin, and then placing the bun lids on top. Serve immediately with coleslaw (see the tip along the bottom of the page).