Ingredients

• 500g/1lb 2oz lean beef mince
• 50g/1¾oz fresh white breadcrumbs
• 2 tsp Dijon mustard
• 1 tbsp sun-dried tomato paste
• 1 small onion
• finely chopped
• 1 tbsp chopped fresh marjoram
• 3 tbsp chopped flatleaf parsley
• 1 free-range egg yolk
• 2 tbsp oil
• salt and freshly ground black pepper
• 4 tbsp full-fat mayonnaise
• ½ lemon
• juice only
• dash sugar
• 1 tbsp hot horseradish sauce
• 1 large carrot
• peeled and coarsely grated
• 150g/5½oz raw beetroot
• peeled and grated
• 2 sticks celery
• very finely chopped
• 2 spring onions
• chopped
• 3 tbsp chopped flatleaf parsley
• 2 tsp Dijon mustard
• salt and freshly ground black pepper
• 6 burger or brioche buns
• cut in half
• 2 large beefsteak tomatoes
• thickly sliced
• 1 Little Gem
• leaves separated
• 6 large gherkins
• thinly sliced

Directions

• To make the burgers
• measure all the ingredients except the oil into a large bowl
• season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed.
• To make the slaw
• measure out the mayonnaise
• mustard
• a squeeze of lemon juice
• sugar and horseradish into a salad bowl
• season with salt and pepper and stir to combine. Add the carrot
• beetroot
• celery
• spring onion and parsley and stir until coated in the sauce.
• Heat the oil in a large frying pan until piping hot. Fry the burgers for 3–5 minutes on each side
• or until browned and just cooked through.
• Griddle the flat side of the buns on the griddle pan until toasted
• top with a burger
• a slice of tomato
• lettuce
• gherkins and any sauces or chutney of your choice. Serve the slaw on the side.