Herby burgers

Herby burgers

There is so much to be said about making your own burgers! Ones you’ve tried, nothing can ever make you go back to buying pre-made, supermarket “God knows what’s in them”, melt and “halve-their-size-on-the-barbie” cardboard tasting generic patties.

You can experiment with flavours, textures, smells…the combinations are endless and the rewards massive. Add spices, go OTT with veggies, crack an egg in, chop a mountain of herbs..go wild!

It is essential to start with seriously good quality mince with a medium-high fat content. The fat will give you a juicy patty, no doubt about that! I usually go half pure red meat (beef or venison fillet) and half pork (neck or even belly)


  • 500gr lean beef mince
  • 500gr fatty pork mince (neck or belly)
  • 1 egg
  • 1 leek
  • 5-6 spring onions
  • 2-3 spring garlic (or wild garlic)
  • handful of flat leaf parsley
  • handful of coriander
  • handful of dill sprigs
  • bunch of chives
  • 3 tbsp breadcrumbs, moistened with 3 tbsp of water
  • 4 tsp Maille Basil mustard
  • 2-3 Birdseye chillies, de-seeded
  • sea salt
  • freshly cracked black pepper
Read the whole recipe on Greedy Foodster