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.
