Beef patty

Shape the patties slightly wider than the buns and press a shallow dip into the centre with your thumb. Handle the mince lightly and don’t squash the patties with a spatula as they cook.

No: for a straightforward burger, shape beef mince into patties and season them. Egg and breadcrumbs make the mixture more like a meatball or meatloaf and can give it a denser texture.

The Food Standards Agency advises cooking burgers until steaming hot throughout, with no pink meat and clear juices. If you use a food thermometer, the centre should reach 70°C for 2 minutes.

Yes. Freeze them promptly, separated with baking paper and wrapped or sealed; defrost them in the fridge until fully thawed, then cook within 24 hours. Keep raw patties covered on the bottom shelf of the fridge at 5°C or below.

Try it in a toasted bun with lettuce, tomato, onion, cheese and pickle or relish, with chips on the side. For a lighter plate, serve the patty with salad and skip the bun.

A grilled portobello mushroom gives you a savoury, substantial filling; a bean-based veggie burger is another easy swap. Add the same salad, cheese or relish you’d use in a beef burger.

A beef patty has 11 g fat per 100 g, compared with 13.2 g in a beef-and-pork patty.