sesame burger buns, iceberg lettuce, sliced beefsteak tomato, sliced gherkins, sliced onion, tomato ketchup or relish to serve
6 tbsp mayonnaise
1 fat garlic clove, crushed
a small bunch of flat-leaf parsley, chopped
a small bunch of dill, chopped
a large pinch of onion powder or granules (optional)
a couple of good squeezes lemon juice
Stir the ranch dressing ingredients together in a bowl with seasoning. Cover and chill until needed.
To make the burgers, gently fry the onion in 1 tbsp oil with the oregano, cumin and paprika. When soft, transfer to a large bowl and cool. Add the beef, Worcestershire sauce and season. Mix well and add just enough egg to bind the meat together. Form into 4 burgers about 2 cm thick. Chill until needed (you can make these a day ahead).
Grill the burgers over medium-hot coals, about 5-6 minutes each side for medium, 8-9 minutes for well-done. Split and lightly toast the burger buns.
Lay a couple of lettuce leaves and a slice of tomato on the base of each bun and add a dollop of ranch dressing. Top with a burger, relish and gherkins.