Mushroom and beef burgers

Method

1. Heat a glug of oil in a pan over a medium-high heat and fry the onion for 4-5 minutes. Stir in the mushrooms, fry for 3-4 minutes, then add the garlic and fry for a minute. Put the mix in a large bowl, cool, then add the mince, Worcestershire sauce, thyme and egg with a pinch of salt and pepper. Mix with a wooden spoon, then knead in the bowl for 2 minutes with your hands until the mixture starts to stick together. Divide into 4 equal patties, put on a plate, then cover with cling film and chill in the fridge for 30 minutes or the freezer for 10.
2. To cook, heat a glug of oil in a large frying pan over a medium-high heat and fry the burgers for 3 minutes, then flip and fry for 3 minutes on the other side and finally for 3 minutes on the first side. Remove the burgers and set aside to rest while you toast the buns.
3. Put the burger buns cut-side down in the pan and toast for 2 minutes or until the undersides are golden and crisp. Layer up the lettuce, burgers, tomatoes and onion rings between the toasted bun halves.