Oyster stuffed hamburgers
For each hamburger you need
125 g trimmed lean beef
1½ to 2 teaspoons finely chopped and trimmed shallots (optional)
1 teaspoon finely chopped fresh herbs (optional)
Pinch of freshly ground black pepper
3 or 4 shelled oysters
Mince or finely chop the beef. Mix the meat with the shallots, herbs and pepper, and shape it into a firm, neat patty-shape, roughly the size of the bun, ensuring that the oysters are enclosed in the meat. Have the grill hot, or use a well-seasoned cast-iron, or non-stick frying pan.
Cook the hamburger on both sides until done to your liking. Lightly salt it, and serve hot on a lightly toasted soft bap. Have all your accompaniments ready before you start.