A tender beef burger - the addition of mayonnaise makes the texture of the meat pattie melting and juicy.
Chop the bacon finely and mix into the mince mixture along with the egg
Add about a tablespoon of Hellmann's mayonnaise and season well with salt and pepper
Once the mixture is well blended, split into three parts. Press them into burger patties, cover with cling film and leave to rest in the fridge
When you are ready to cook, slice the red onion, pickles and mushrooms finely
Heat a griddle or barbecue and oil lightly with olive oil
Griddle the meat patties for about 4 minutes on each side, turning 90 degrees once on each side during cooking. Put in a warm place to rest
Now cook the onions in the meat juices, adding more oil if necessary. Once they start to caramelise at the sides, add the mushrooms and continue to cook for 2-3 minutes before putting in a warm place
Split the brioche rolls and griddle for a minute on each side.
Make up your burgers, starting with a generous dollop of Hellman's, followed by the meat pattie, topped with a slice of tomato, some salad leaves or watercress and a teaspoon of the mushroom and red onion mixture.
This recipe is infinitely variable. Try making it with lamb or turkey mince and seasoning with chilli or herbs.