Homemade Burgers

The top US chefs insist on grass-fed beef, dry-aged and freshly minced with at least 25% fat for succulence. Try to find Hereford, Aberdeen Angus or Pol Angus beef for extra flavour. The ‘haute burger’ has no internal seasoning – just the flavour of good quality beef. Instead of buying mincemeat, choose a cut of meat from your butcher and ask them to mince it for you.

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