This mince is made with the off-cuts from our steak and roasting joints by our fantastic butcher, Dave Rook. It has a relatively high fat content for better flavour and succulence, and is designed to make the most deliciously juicy burger. Also works well to slowly confit at low temperatures.

To cook the ultimate burger, leave mince to come to room temperature and shape into patty either by hand or by using a burger press. Season liberally with salt. Place burger into a pre-heated dry frying pan, over medium-high heat and cook for 3-4 minutes until the patty achieves a golden-brown crust. Flip and cook on the other side for 3 minutes for a pink burger. Internal heat should reach 70°C for 2 minutes. Season with pepper once cooked and rest for at least 3 minutes before devouring.

Joanne's favourite is blue cheese and tomatoes, Andrew loves bacon and barbecue sauce and Rachel goes for cheddar and caramelised onions on a brioche bun!

Trenchmore Burger served at Roast Restaurant, London