1 tbsp olive oil
1 onion, finely chopped
800g good-quality beef mince
Handful of fresh parsley, finely chopped (or 1 tsp dried parsley)
60g Parmesan cheese, grated
1 tbsp mustard
1 tsp Worcestershire sauce
1 tsp ketchup
1 large egg
80g fresh breadcrumbs
Salt and black pepper
8 burger buns
8 slices of cheese (try sharp Cheddar, Gruyère, blue cheese or Emmental)
Toppings and sauces of choice
- Heat the olive oil in a pan over a medium heat and cook the onion for 5-6 minutes, stirring occasionally, until soft but not coloured. Transfer to a large mixing bowl and allow to cool completely.
- When cool, add the mince, parsley, Parmesan, mustard, Worcestershire sauce, ketchup, egg and breadcrumbs and season generously with salt and pepper.
- Mix everything together thoroughly using clean hands.
- Turn the mixture out onto a clean work surface and divide into eight equal pieces. Shape each one into a fat burger around 8cm wide and 3cm thick. Use your thumb to press an indentation into the centre of each patty.
- Transfer the burgers to a tray, cover with cling film and place in the fridge to chill for one hour. Remove and allow to sit at room temperature for 20 minutes.
- Cook the burgers on the barbecue over a high heat for two minutes on each side, then move them to a lower-heat area of the grill and cook for another five minutes on each side.
- In the last minute of cooking, place a slice of cheese on top of each burger and lightly toast the buns. Serve with your preferred toppings.
Per serving: 446kcals, 14.6g fat (5.2g saturated), 31.2g carbs, 4.8g sugars, 45.2g protein, 1g fibre, 0.643g sodium