Hamburgers

• 1 lb (450 g) lean steak, minced
• 1 level teaspoon salt

The better the quality of the steak chosen for hamburgers the tastier and more succulent they are. The steak should be minced coarsely and only once. Place the minced steak, seasoning and herbs in a mixing basin. Using a fork, stir in sufficient lightly mixed egg to make a soft but not sticky mixture. The mixture should cling together when gently pressed into shape. Turn the mixture out on to a