Steak Tartare Burger with herb-mustard and blue-cheese aioli, and matchstick fries

• 800g well trimmed, coarsely beef, chilled
• 2 small shallots, finely chopped
• 2 tbsp chopped fresh parsley
• 6 cocktail gherkins, rinsed, dried, finely chopped
• 2 tbsp superfine capers, rinsed, finely chopped
• 2 egg yolks
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking

Toppings:

• 4 burger buns, split
• 2 beef tomatoes, thinly sliced
• 50g watercress
• Herb-mustard and Blue Cheese Aioli
• Matchstick Fries

To Make:

1. place the meet in a large bowl, add the shallots, parsley, gherkins and capers. Beat in the egg yolks and season with salt and pepper; do not overwork the mix.

2. Leave in the refrigerator for 1 hour before use.

3. Divide the mix, using wet hands, into 4 x 200g evenly sized patties.

4. Heat a chargrill or pan grill until very hot. Brush the burgers liberally all over with the oil.

5. Place on the grill, and cook for 3-4 minutes on each side until cooked.

6. Toast the burger buns; cover the bases with the sliced tomatoes, watercress, then a patty.

7. Spoon the herb-mustard and blue-cheese aioli over, and cover with the top bun.

8. Serve with Matchstick Fries