The burgers don't take long to prep and seal, ready to freeze or to cook and serve immediately. If you are freezing a batch seal them i...

… and one of my oldest recipes that has stood the test of time and been tweaked along the way into Indian and Italian – whatever takes your ...

If I had a pound for every burger I've made over the years I'd be a rich girl! Here's the tried and tested recipe which, by the...

Here's a delicious veggie burger and even if you're not a veggie you'll love it – provided of course you're a fan of mushroo...

It's Friday evening … and I'd like to point out the obvious – you're exhausted. The ideal solution is to take the burgers from...

Editor's note: Now you've read the rules, time to expand on them if you so wish! It didn't feel right to bring up the recipe wit...

Editor's note: Throw black olives in anything and I'm there in a flash. So adding them to a sauce is even better. It will hopefully ...

Editor's note: This next selection is from a much more recent post, but one that is too important not to shine a light on. Both in the s...

I appreciate that not everyone wants to make their own mayo, which is just fine – use a good quality brand – two heaped tablespoons as menti...

Steak Haché, as you may have gathered is French – it's a posh burger without the bun and uses high quality ground beef - as fresh as y...

Burgers Makes 5 x 100g/4oz burgers 500g minced beef *salt and black pepper *garlic – either 2 tsps of paste or 2 cloves, cru...