Cut a slice of good quality bread to about half-an-inch thick and use a bowl or similar, slightly larger than your burger, as a template to cut around. Spread with butter and 1 tsp lazy garlic. Bake in a hot oven for about 20 minutes.
With clean hands (!) knead about 200g of mince until it feels like a uniform consistency. Add a very little salt - I seldom salt raw meat because it draws the juices out - and a pinch of pepper. Knead again into a tight ball and then flatten into a round about an inch thick.
Chill the burger in the freezer for a max of 1 hour. Take out and leave at room temp for 20 mins. Cook under a very hot grill for about 5-8 mins on each side for medium-rare - longer if you don't like your mince red still!
Just before the burger is finished whack the garlic croute under the grill for 30 seconds to crisp the top. I had mine with a jacket potato slathered with full-fat soft cheese and a salad of cos lettuce, shredded cabbage and carrot, peppers, cherry tomatoes, raw courgette and anchovy-stuffed olives. And my own recipe French Dressing which relies on lots of ENGLISH mustard.
