Ingredients
600g Rump steak or mince
1½ tsp mixed herbs
1 shallot very finely diced (or half an onion if this is what you have)
Salt
Pepper
2 tbsp oil

Method
If you are mincing your own meat then cut into chunks, sprinkle over the herbs, shallots, salt and pepper and then mince.  If you are using mince then just season and very gently with your hands mix through.

Weigh out 150g, divide into 4 and squish the mince together to form a meat patty.  Chill for 1 hour.

To cook, take a frying pan and put in 2 tbsp oil, it depends on how big your pan is to how many you can fit in, you don’t want to over fill as the burgers do need space to caramelise.  You can either cook in 1 pan if big enough, otherwise cook in 2 pans or heat the oven and do in batches.  Cook on a medium heat for 3-5 minutes until it is brown and turn, cook again for 3-5 minutes and turn for another 3 minutes and turn again for a final 3 minutes.  Your burger should now be cooked but if it is not, just carefully cook a little longer.  As this is made of steak that you mince just before you cook, it is fine to be medium rare/pink inside.