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.

IN NEW YORK, I lost track of the number of people who told me that the most exciting and diverse food scene was out in Brooklyn, so needless to say I sped over the bridge in search of the supercool foodie set.