Classic 70s-style hamburger recipe

Learn how to cook a well-done burger that's still juicy at the end.
Learn how to cook a well-done burger that's still juicy at the end. Photo: William Meppem

Back in the day when Bernard King was our king of TV chefs, hamburgers were less about the provenance of the beef and more about making everyday mince taste a lot better. I still make my hamburgers this way today. With this sort of recipe you can cook them well-done and still have a great juicy burger at the end.


300g onion, peeled and chopped

1 clove garlic, peeled and chopped

200ml water

1 tsp salt

50g oil

1 x 60g egg

1 tsp each soy sauce, Tabasco and Worcestershire sauce

1kg steak mince, 5-12 per cent fat

50g white breadcrumbs, dried


1. Put the onion, garlic, water, salt and oil in a saucepan, stick on the lid and boil it fiercely for 6-8 minutes. Then remove the lid and continue to cook on a high heat until the water has completely evaporated and the onions are sizzling, very soft and starting to turn golden.

2. Remove from the heat, spoon them into a mixing bowl and leave to cool. Add the egg, and a teaspoon each of soy sauce, Tabasco and Worcestershire sauce.

3. Add the mince and breadcrumbs then work everything together evenly with your hands. Divide into six x 220g portions, shape into burgers then refrigerate for a few hours before using if you have time. Either grill or fry as you prefer.

To make Dan Lepard's hamburger with the lot you will need the following recipes :

Beer-battered onion rings

Pumpkin and onion seed scallops

Fiery prawn fritters

Sweetcorn coriander topper