Yeah, there are a thousand recipes for burgers out there, but this one is lighter and tastier!

Makes 4 large or 6 medium burgers.

1lb of Beef mince (look for steak mince with decent fat content)
1/2 very finely chopped onion
1 Egg yolk
1 slice of stale bread, erm, bread crummed!!
1 Tsp strong horseradish sauce
1 Tsp English mustard
Dash of Tabasco
Salt and Pepper

To Serve:

2 Ciabata (for 6 servings)
Pineapple rings
Sliced toms, onion etc
Roasted red pepper, skinned and sliced

Dressing:

4 Tbs mayo
2-4 Tsp of Offbeat Bottling Company's Hot Stuff (depending on taste)
2 Tsp tomato ketchup
Squeeze of lemon juice
Black pepper

Firstly, make the burgers. Add all the ingredients to a bowl- the mince, onions and bread crumbs first. Mix then add the wet ingredients. Season very generously. If it's too wet or dry, vary the amount of bread crumbs and egg yolk accordingly. This mix makes quite a light, juicy and soft burger, as opposed to other recipes that end up with a heavier, meatier burger. I prefer this type of burger. Separate into 4-6 balls, depending on how big you like them. Shape using your hands, try to get them as thin as possible as they will shrink back during cooking. Place on a metal try, cover with cling film and place in the fridge to firm up.

Meanwhile, get the man in charge to get the BBQ nice and hot. Throw on a halved red pepper and char. Place in a poly bag, seal, then peel and slice.

Prepare the dressing buy mixing all of the ingredients in a bowl. Taste. Don't be afraid to alter the ingredients to get it tasting how you like it. It's worth hunting down the Hot Stuff (chilli sauce) as it's a great, full flavoured sauce that tastes fantastic mixed with mayo.

Cook the burgers on the BBQ on a medium heat for 3 minutes each side. Add the Pineapple rings (or fresh slices if you want to splash out, it's worth it) Slice the ciabata into three bits, then half. Toast gently. Best way to serve is to put the burgers, pineapple and ciabata onto your guests places and have the sliced tomatoes, onions, roasted pepper, lettuce and dressing on the table.