Proper burgers

I got this recipe from our butcher. It's simple, but very tasty. Make sure you have a ridged pan for cooking them.

Makes 4 or 5 decent sized burgers

900g beef mince
100g suet
Tomato ketchup
English mustard
Garlic puree
Worcester sauce
Chopped parsley

*To make the garlic puree, simply skin a bulb of garlic, add enough oil (vegetable will do) to cover and blend till smooth. This should last a week if covered.*

Mix the mince well with the suet. The suet bastes the burger as it cooks, you need it throughout. Then add 2 table spoons of all the other ingredients and a very generous hit of seasoning. Take a little bit of the mix and fry it, this is the only way you can tell if you got the flavours right.

Shape into thick burgers (as the suet melts through the burger it will shrink.) Then leave in the fridge for at least a couple of hours.

Put a ridged pan on a high flame until it starts smoking. Add the burger and turn it down to a medium heat. after a couple of minutes flip it over. As it cooks it will release a lot of fat, you may need to drain the pan half way through. They need about 5 minutes on each side, depending how thick you made them.

We serve them in the deli on a ciabatta roll with goats cheese and chilli jam. Goes great with chunky chips.