Hamburger Chips

200g/6oz good steak per person (OK, at a push you can use good-quality mince)
1 tbsp. soy/Worcestershire sauce
1 tbsp. tomato ketchup
freshly ground pepper

  1. Trim some (but not all) the fat from the steak.  (A hamburger should have a fat content of about 10%-20% to make it moist when cooked – less fat than that makes it a little dry).
  2. Grind the steak in a food processor or other chopper (or get the butcher to do it for you).
  3. Mix in the ketchup, soy/Worcestershire sauce and pepper.
  4. Divide the mixture into equal parts.
  5. Roll each portion into a ball in your hands.  Flatten with your hands on a surface, making them about ¾” thicker if you like them underdone, or thinner for well done.
  6. Cook on a HOT barbecue or griddle for about 2 minutes each side (medium), less for rare, or more for well-done.

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