800 grams good beef mince, not low fat
4 egg yolks
1⁄4 cup steak sauce
2 cloves garlic, crushed
1 teaspoon salt
30 grams butter, at room temperature
1 clove garlic, crushed
1 tablespoon flat leaf parsley
sea salt and freshly ground pepper
toasted baps for serving
Honey Mustard Coleslaw
1⁄2 small green cabbage
1⁄2 small red cabbage
1 cup good quality mayonnaise
2 tablespoons honey mustard
1 cup sour cream
3-4 tablespoons cider vinegar
1 teaspoon toasted caraway seeds
2 vine ripened tomatoes, sliced
Hamburgers: Combine the mince, egg yolks, steak sauce, garlic and salt in a large bowl. Divide into 6 portions. Combine the butter, garlic and the flat leaf parsley. Season. Take each hamburger and flatten out in the palm of your hand. Place a teaspoonful of the butter in the centre and fold the mince over to totally enclose and form into a pattie. Refrigerate until ready to cook.
Coleslaw: Slice the cabbages as finely as possible. Mix together the mayonnaise, honey mustard, sour cream, cider vinegar and caraway seeds in a large bowl and season with salt and freshly ground pepper. Add the cabbage and toss together. Refrigerate until ready to use.
Preheat a ridged grill or barbecue.
Lightly brush the hamburgers with oil and cook on both sides until the patties are cooked through but not dry.
To serve: Butter the toasted baps and layer up the patties with a couple of slices of tomato and the coleslaw.