500g good quality mince
Good pinch of oregano
1tsp salt
Pinch of black pepper
Handful of breadcrumbs
1 egg, lightly beaten
Loaf of ciabatta
1 iceberg lettuce
4 medium tomatoes

1. Place all of the burger ingredients in a large bowl and mix together or whizz all the ingredients in a food processor until the mixture starts holding together. The eggs and breadcrumbs aren’t essential but will help bind the ingredients together. Shape the burgers into round flat discs with wetted hands. To get perfectly round shapes, press the mixture into a metal pastry cutter. Don’t over-handle the burgers or they’ll be tough and dry when cooked.
2. Place the burgers on the barbecue or in a frying pan and cook until they’re done all the way through and there’s no pinkness in the middle. To check this, press down the top of a burger with a fish slice—if there are pink juices oozing out, then cook for a few more minutes.
3. Serve on a lightly toasted ciabatta with lettuce and sliced tomato