Start with your dough, in a bowl mix in your yeast and warm milk, add in a tbs of sugar and set aside for 5 mins.

In another bowl sieve your flour and add a pinch of salt and the egg mix into a crumbling texture and pure in your yeast mixture gradually,when the dough is formed add the 2 tbs of butter and set aside in a greased bowl.

For the pattie Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg/garlic powder/ginger powder/onions/salt then mix.
Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.

Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.get your skillet and add vegetable oil
Place the burgers, oil-side down. Cook for 5 mins. Don’t move them around or they may stick, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.

Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
Take the burgers off the skillet Leave to rest on a plate so that all the juices can settle inside.
Slice 4 burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with cheese.Enjoy with fresh juice /Soda/Tea.