Mary Berry has shared her twist on a classic beef burger, insisting there is 'nothing nicer' than a burger full of flavour and cooked quickly. The TV chef's recipe, from her Classic cookbook, is perfect for relaxed family meals or Easter celebrations and can be prepared up to a day in advance.
To make the accompanying beetroot and carrot slaw, combine mayonnaise, mustard and horseradish in a bowl. Add lemon juice and sugar, season, then stir in grated carrot, beetroot, chopped celery, spring onions and parsley. Wear rubber gloves to avoid staining hands from the beetroot. Set the slaw aside.
For the burgers, mix all ingredients except oil in a large bowl, using your hands. Shape into six flat patties, about 1cm thick and 9cm in diameter. Heat oil in a large frying pan until sizzling, then cook the burgers in batches over high heat for three to four minutes on each side until nicely browned and cooked through.
Serve the burgers in toasted buns with lettuce, tomato, cucumber slices and your choice of sauces or chutney, alongside the slaw. Uncooked burgers freeze well, making them ideal for last-minute suppers. Mary advises against overcooking, as this makes them tough and chewy.
