Use one third pork mince to two thirds beef mince and mix it together. The amounts will depend on how many burgers you want to make. Then season with salt and pepper, quite a lot of both – there’s nothing worse than an underseasoned burger.
I snipped in oregano and rosemary (only the tender new tips not the stalks) and mixed them in.
Then make little rounds in your hands and press them slightly onto foil and put under the grill turning once. It took about 10mins. I used Heston ‘s precision thermometer to test when they were cooked.
Then toast a pita, cut in half and add ketchup, mayonnaise and some salad leaves then squeeze in the burgers.