Crumble the mince in a large bowl, then tip in the herbs, chopped red onion, chopped fresh parsley and eggs with the ground pepper and salt. Mix with your hands to combine everything thoroughly.

Shape the mix into 3 - 4 burgers. Chill until ready to cook for up to 24 hrs. Or freeze for up to 3 months. Just stack between squares of baking parchment to stop the burgers sticking together, then wrap well. Defrost overnight in the fridge before cooking.

To cook the burgers, heat grill to high. Grill burgers for 6-8 mins on each side until cooked through. Meanwhile, warm as many buns as you need in a foil-covered tray below the grilling burgers. Let everyone eating assemble their own, served with their favourite accompaniments: ketchup, sliced vine tomato, and sliced cheddar. Goes well with fries or salad.