The delicious main is the perfect midweek meal.
If there’s one thing Mary Berry understands, it’s the power of a secret ingredient to elevate an otherwise “ordinary” dish.And now, she’s got a special something to bring to our burgers, too ― the Cordon Bleu-trained chef reckons a dollop ofAlongside the egg yolk and Dijon mustard she includes in the beef burger mix, the paste also helps to bind the mince together.
And “the burgers freeze well uncooked; place pieces of greaseproof paper between them so they can easily be separated once frozen,”“Nothing nicer than a burger when it is full of flavour,” she says on her site ― no wonder the meat is so well-seasoned.Mary Berry warns that when prepping that slaw that comes with this burger, you should wear gloves to prevent your hands from turning red.
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