Brian uses rump steak, chopped gherkins and cream to create a finger-licking, plate-cleaning, belly-filling burger.


  • 2 shallots, peeled and chopped

  • 1 splash olive oil

  • 700g/ 1lb 9 oz rump steak (minced)

  • 4 tbsp gherkins

  • 2 tbsp double cream

  • ½ tsp Dijon mustard

  • 1 splash Worcestershire sauce

  • Salt and fresh ground black pepper

  • Burger buns

  • Spicy, chunky tomato relish to serve


  • 1.

    Sauté the chopped shallots quickly in the oil for less than 1 minute to take off the rawness. Allow to cool.

  • 2.

    Place minced steak in a bowl and add the shallots, chopped gherkins, cream, mustard and Worcestershire sauce. Beat all the ingredients together and season to taste with salt and pepper.

  • 3.

    Using a little oil on your hands, shape the mixture into 4 even sized burgers, then leave to rest for 10 minutes.

  • 4.

    Preheat a barbecue or grill and then cook the burgers medium rare, (about 4 minutes on each side) or to your liking.

  • 5.

    Season well and serve in a burger bun with tomato relish.

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