Our Herby Burger

In a bowl mix together the beef mince with ¾ tbsp of ketchup, a few grinds of pepper, a small pinch of salt and the oregano.

Divide the mixture into 2 equal portions and then gently form into burger patties. Tip: It is important that you press the meat together firmly enough to make it stick yet not so firmly that it becomes densely packed, as this will give a tough texture.

Once the potatoes are almost finished, split the buns in half. Put a frying pan on a hob on medium-high heat. Toast the buns for a couple of mins on each side then remove. Tip: You could use your toaster but whatever happens don’t let them burn!

Heat ½ tbsp of olive oil in a non-stick pan on medium-high heat. Once hot, gently add in the patties and cook for 3-4 mins on each side, turning only once. Tip: We love dribble-down-your-chin medium/rare which takes around 3 mins on each side but cook them for a little longer if you like.

Whilst you are cooking the second side of the burger lay a slice of cheese on top of each patty for the last minute so that it melts.

Toss rocket in a little drizzle of olive oil with a small pinch of salt and pepper.