Take: 1lb of minced beef; 1 beaten egg; smidge of tomato puree; seasoning (I used black pepper, pinch of tarragon, splash of Worcestershire sauce); cooking oil; and some stilton.

1. Thoroughly mix up all the ingredients, apart from the oil and stilton, in a bowl.
2. Divide the mixture into 4 lumps, and make each lump into a burger shape (the easiest way is to squash it into a ball in your hands, then flatten it). The shapes don’t have to be identical, but they cook more evenly if they are all about the same thickness.
3. Fry the burgers in the oil, on a moderate heat, for a few minutes and then carefully turn each one over.
4. Add stilton onto the cooked side and continue to cook for a few more minutes, letting the stilton melt. If you aren’t sure whether the burgers are done, cut one open to check whether it is cooked through. A little juicy pink is better than overdone and overdry!
5. Serve with a big fresh salad.

Makes 4 burgers. If you don’t want 4, then only cook what you do want and store the rest in the fridge, wrapped and uncooked, for another day.

VARIATIONS

Stilton isn’t compulsory. You could skip it altogether, or substitute any other kind of cheese. You could use bacon, or mushrooms, or relish, or hot mayonnaise, or whatever else you like.

Either way, these burgers take very little more time or effort than the dry hockey-puck style frozen kind and are much yummier and healthier.

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