Best ever burgers

500g lean beef mince (chuck steak mince is best)

One large onion, grated or very finely chopped

1 tablespoon chopped fresh sage (or ½ teaspoon dried)

1 teaspoon Worcestershire sauce

1 egg yolk

1 packet salted peanuts, finely chopped

1 tablespoon good olive oil

Black pepper, coarsely ground

Place all the ingredients in a large bowl, and mix thoroughly (with your hands is best). Form into 4 burgers.

Grill or shallow fry for 10-15 minutes. You can serve these ‘medium’, if the mince is good quality and lean.

Serve in bread buns, with mayonnaise and a bit of salad.

Greenbrae beefburgers with wild garlic pesto

500g Greenbrae minced beef (or get your butcher to mince frying steak)

1 tablespoon wild garlic pesto

1 onion, chopped

1 Greenbrae egg yolk

Salt and pepper

For the pesto

A blender bowl full of rinsed wild garlic leaves

A handful of lightly toasted pine nuts

A handful of grated parmesan

A squeeze of lemon juice

Lots (maybe 1/3 of a litre?) of extra virgin olive oil

To make the pesto, blend everything. Keep adding olive oil until it becomes creamy. Put in jars, and top with a little olive oil. Use within a week or so. Once opened, keep in the fridge and make sure it always has a skin of olive oil over it, to stop it drying out.

To make the burgers, just mix everything together in a bowl, shape into burgers, and fry or barbecue until they are how you like them. Use good beef, and you can serve them medium-rare.