Kiev beefburgers

Make your own delicious burgers on the barbecue and keep your guests coming back for more - or if the British weather gets the better of you, just cook them on the grill!
 
Serves: 4
Preparation time: 15 minutes plus freezing time
Cooking time: 12-16 minutes

What you need:

• 450g/1lb lean beef mince
• Freshly milled black pepper
• 1 small courgette, coarsely grated
• For the Garlic Butter:
• 75g/3oz salted butter, slightly softened
• 2 garlic cloves, peeled and finely chopped or crushed
• 15-30ml/1-2tbsp freshly chopped flat-leaf parsley or chives

What you do:

1. To prepare the garlic butter; in a small bowl mix together all the ingredients.
2. Mould the butter into a cylinder shape, the diameter of a two pence coin, wrap in foil and freeze for up to 2 hours.
3. In a large bowl mix the burger ingredients together.  Using slightly damp hands shape the mixture into 8 x 9cm/3½inch burgers, 1cm/½inch thick discs.  Cut the butter into 4 x 1cm/½inch thick discs. Place a disc in the centre of each burger. Position the remaining burgers on top and continue to mould into a burger shape so that the butter discs are hidden in the centre.  Cover and chill for 20 minutes. 
4. Cook the burgers on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side until cooked and any meat juices run clear.
5. Serve the burgers in a bun or with flatbreads, a crisp green salad and a selection of relishes.

Tip: Freeze any remaining garlic butter for up to two months and use as a flavoured butter on lamb or beef steaks or joints.

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