Provengale burgers

* 40 minutes ■ Serves 4 ■ EASY

Black olives and capers give these burgers a punchy tapenade-style kick.

lean beef mince 500g
red onion 1 small, 1/2 grated, 1/2 sliced
capers 1 tbsp, drained and roughly chopped
pitted black olives 6, finely chopped
dried chilli flakes a pinch
parsley 1/2 a small bunch, chopped
emmental cheese 4 slices
round lettuce 8 leaves
beef tomatoes 1, sliced
crusty rolls or ciabatta buns 4, toasted

■ Put the first 6 ingredients (apart from the sliced onion) in a bowl. Season generously then mix well (hands are best for this). Form into 4 burgers then griddle or fry for 5-6 minutes each side until cooked through. Add a slice of cheese to each burger and let the pan heat melt the cheese (or grill to help it along). Put a couple of lettuce leaves on each bun base. Sit the burgers on top then add tomatoes, onion and the top of the bun.

Provengale burgers