However much mince you need. Mine was 350g of Pork mince but more / different mince would work equally as well.
1 egg yolk.
Heaps of black pepper (if you like it that way), 1tsp salt and 1tsp of mixed herbs (or herbs of your preference).
Half of one diced onion.
A splash of olive oil.
1. First and foremost, chop your onion into small diced pieces.
2. Add the olive oil to your pan to stop the burgers sticking. Begin to heat the pan on a low heat.
3. Add the mince, onion, egg yolk and seasoning to a bowl. This is where it gets a little icky. Get in there with your hands a mix the ingredients together until they all seem to bind well and are equally distributed.
4. Turn the heat of your pan up to 2/3 of it's highest heat. (I know all hobs work differently but mine was on 4 out of 6).
5. Split your mixture and hand shape your burgers. Make them as thick or as thin as you like but remember that the thicker they are, the more careful you'll have to be that they cook through.
6. Place your burger patties in the pan and cook until you're positive they're done - flipping a few times whilst cooking. Personally, I scored a line down the back of each burger to make sure they heat got to the centre of them whilst they cooked. I also added black pepper quite generously to both sides of the burgers as they were cooking.
7. When cooked through, let your burgers rest for a moment on some kitchen towel just to absorb any grease that may be on the surface.
8. Finish them off however you choose! I went for no bun and a splash of sweet chilli sauce to give them a little kick. They were seriously tasty and I prefer these to shop bought burgers any day - especially given that you know exactly what's in them. They'd be gorgeous on a crisp roll with some fresh lettuce.
9. The last and most important step - enjoy. :)