Hamburger steak

It’s a seasoned minced-beef patty served without a bun, often with gravy and vegetables. In Britain, you’re more likely to see it called a beef patty or burger patty.

Fry the patty until well browned, turning it during cooking. Minced beef should reach 70°C for 2 minutes at the centre; a food thermometer is the surest check.

Handle the mince lightly, shape the patties evenly and chill them for about 20 minutes before cooking. If the mixture is very loose, a little beaten egg and fine breadcrumbs can help bind it.

Try it with mashed potato, onion gravy and peas for a British-style supper. It also works with chips and a fried egg.

Keep raw patties covered in the fridge at 5°C or below and cook them by the use-by date. Refrigerate cooked leftovers within 2 hours and eat them within 48 hours.

Freeze raw patties before their use-by date, wrapped well to prevent freezer burn. Defrost them in the fridge and cook within 24 hours of thawing.

They can be much the same patty, but hamburger steak is usually served on its own, often with gravy, while a beef hamburger may mean a patty in a bun. Check the recipe, as seasonings and binders can differ.