From the day we opened I was determined not to buy in processed, cheap or pre-made burgers. I wanted to know exactly what went into them, so they would always be consistent, delicious and not full of rubbish. I think we’ve nailed them!
- Don’t skip cooking the onions and garlic: the raw onion will make the burgers fall apart.
- Be really hands-on when you’re making them – really work the meat to make sure everything is fully bound, as this will help them