Beef and salt is all you need. However, the texture becomes very close so I suggest adding dried breadcrumbs too…
Mix 500g of beef mince with 1 tsp salt and 100g dried breadcrumbs. Combine in the form of a large sausage inside cling film and leave for 2-4 hours for the salt to break down the proteins and improve the texture (to begin with, it will barely come together).
Cut into 4 patties and cook on a high heat to brown the outsides for 2 minutes per side, then turn the heat down to low/medium and cook for a further 5-7 minutes to cook through, turning every 2 minutes. You can cook less if you like them rare.
Heston’s burger sauce
- 90g tomato ketchup
- 145g mayonnaise
- 15g French’s mustard