The secret to succulent, tender homemade burgers is to handle the meat as little as possible. Using a burger press prevent over-working of the meat and gives you professional results every time.

For best results, line the base of the burger press with a piece of non-stick baking paper for each burger you make. Waxed paper discs are available at most good cookshops. Form a handful of your ground meat mixture into a ball (approximately 125g), add to the base and form the patty using the press.