Gluten free Cheeseburgers with Onion and Courgettes

• Peel and finely chop the garlic and add to the minced beef with a generous pinch of salt. Mix thoroughly in a bowl then shape into 4 even burger patties.
• Peel the onions and cut them into slices. Top and tail the courgettes and cut them into thin slices.
• Pre-heat a ridged, cast-iron griddle pan. Split the Hamburger rolls in half and toast the cut sides on the griddle.
• Grill the courgette slices briefly on each side, then season them with a drizzle of oil and a pinch each of salt and chopped parsley.
• Cook the hamburger patties on the griddle, turning them over after about 2 minutes.

Assemble the hamburger as follows:

• Arrange the lettuce and onion on the lower half of each roll, then carefully place the burger, tomato and courgettes on top.
• Finish with a slice of cheddar and the top of the roll. Serve hot.
• Chef’s suggestion: for a more intense flavour, use 300g beef and 200g lamb.