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For the BBQ Sauce

2 tablespoons rapeseed or vegetable oil
1 medium onion roughly chopped
1 clove of garlic, crushed
1 tsp paprika
1 x 400g tin tomatoes
50mls Worcester sauce
2 tablespoon black treacle
2 x tsps Dijon mustard
1 tblsp white wine vinegar
Optional chilli powder to taste

1. First of all you need to make your sauce.
2. Heat the oil in a saucepan and gently cook the onion and garlic until soft and translucent taking care not to burn them.
3. Add the paprika and cook for a minute or so and then add the remaining ingredients.
4. Bring to the boil and then simmer for around 30 minutes until the sauce has thickened and reduced. Keep stirring to make sure it doesn't burn.
5. Allow to cool and store in an airtight container in the fridge ready for use. This will keep for about a month if stored this way.

For the Burgers

500g pure minced beef
1 small onion finely chopped
1 egg, whisked with a fork
A handful of fresh breadcrumbs
Salt and ground black pepper

1. Mix all of the ingredients together in a bowl taking care to ensure everything is well mixed.
2. You need to season the mixture now so if you're unsure about levels of seasoning you can always season, then pinch a little piece and fry off quickly in a pan.
3. Divide the mixture into 4 pieces. I like thin burgers so I firstly roll each portion into a ball in my palms, then get two pieces of cling film. I place one sheet on the worktop, place the meat ball on top and then put another piece of cling over the meat. Now you can use a rolling pin to roll a nice shaped burger with getting stuck up with mince meat!
4. Heat a griddle pan until smoking hot, then lightly oil your burgers and throw them on the hot plate. Give them a minute or so to get some colour and this will seal them and stop them sticking to the pan too. Flip your burger over and chargrill the other side.

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