Instructions: Light the barbecue or preheat a gas barbecue. Place the beef in a large bowl and break it up with a fork. Add the shallots and cream and beat with a wooden spoon until well combined.

Using wet hands, shape the mixture into 4 large balls, then flatten with your fingers into patties about 2.5cm thick. Insert a small ice cube in the centre of each patty to keep the meat moist.

Generously sprinkle the patties with salt and pepper and place on the barbecue over hot coals. Cook for 3 minutes, then turn to cook the other side. Continue until the meat is done to taste.

To make the sauce, blend the mayonnaise and mustard together in a bowl. Add the lettuce and shallots and toss until well combined.

Season with lemon juice to taste.

Split the sesame buns and toast on the barbecue. Serve each burger in a bun, topped with the sauce. Garnish with sliced tomato, onion rings and picked gherkins.

Basic shallot butter: Combine all the ingredients well, then either serve at room temperature or chill and slice. Place on the hot food and allow it to melt and blend in.

Variations: Tarragon butter - add 2 teaspoons of chopped fresh tarragon to the basic shallot butter.

Fresh dill butter - dill butter is excellent with grilled salmon. Add 2 teaspoons of chopped fresh dill to the basic shallot butter.

Coriander and green chilli butter: Combine all the butter with the coriander, spring onions, garlic, chilli and lime juice and zest. Mix well and season to taste with salt.

Black olive and sage butter: Combine the butter with the other ingredients. Use with veal, or small roast birds.

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