Don’t think we have a berder thread, so I thought I’d share a chilli berder recipe that I got years ago, which seems to go down well with everyone.
500g mince (or whatever variety you like)
150g porridge oats (coarse is good)
3 tablespoons sundried tomato paste
3 tablespoons Worcester Sauce
1 egg
Very finely chopped chillis or chilli flakes.
Mustard powder, salt and pepper.
You forgot to say to just double the amounts if you want to make 4 of them 
Is it just a coco typo?
Must be. Repeated each time. I didn’t twig. Now i get what it is.
It’s short for hamberder
Right…
Looks delicious by the way. 
Google it!
Beef mince with a high fat content, at least 20%. Smash onto hot cast iron, you want it thin. Salt & pepper. No more squashing, allow side one to caramelize, flip once. NO MORE SQUASHING. Add fake wax cheese, real cheese just turns to a greasy mess on burgers. Serve on brioche bun. Onion, tomato, lettuce, dill pickle, ketchup, mustard, mayo. Or a good “burger sauce” in place of the ketchup, mustard, mayo
I did. Got a load of people called Berder and an island not made of mince and oats!
Google “hamberder”
Right, I see.
Have you been living a cave lol?
More or less. I don’t get out much, or do much else but sew bits of cloff together. Its a simple life…
Ignorance is bliss…
Now, your recipe I would serve on mashed potatoes with a lake of onion gravy. Or the diner classic “hot hamburger sandwich” . . .
(Not my pic) The peas served over the sandwich is a Quebec thing
I look forward to the faff and elaboration you can bring to this topic in pursuit of perfection, preferably a process that will take the best part of a week and requires precision lab equipment. 
I like elegant solutions. Mostly they come through learning. That sometimes takes faff.
7 years of pizza faff to create a blob of uncooked dough that is burnt but with 3x too much topping blows my mind.
If something takes faff, it’s by definition not elegant!
You’re still bitter about the pizza aren’t you? 
I can tell. 
