Beef and Herb Burgers with a Broad Bean, Mint and Feta Salad

 Sometimes burgers are just fresher without a bun. Whenever I make them I like to add any herbs that are in the garden along with salty things like chopped anchovies and capers to pack in flavour. The broad bean salad is a deliciously summery topping which pairs well with the dense meatiness of the burger. If a bun is needed, brioche would work well, the sweetness counteracting the saltiness.

To make 8 burgers

• Place 700g Lean Minced Beef in a large bowl and add 3 Tbsp Herbs, 2 Tbsp chopped Cornichons, 2 Tbsp chopped Capers, 1 Tbsp Ground Cumin, a few splashes of Worcestershire Sauce and 1 Egg, beaten.
• Mix well, season and mould into 6 patties with your hands. Chill for at least half an hour.
• Heat an oiled griddle pan until hot and fry the burgers for about 5 minutes on each side

For the Salad

• Pod a large bag of Broad Beans and cook in boiling water for 5 minutes.
• Slip the beans out of their skin and leave to cool.
• Combine with the juice of 1 Lemon, 2 Tbsp chopped Mint, a handful of crumbled Feta, 1 Tbsp Extra Virgin Olive Oil and Salt and Pepper.