Naked beef burgers

These burgers are 'naked' purely because they have no salt and pepper - you can add as much or as little as you want, or no salt at all.

Remember the secrets of a good burger are to use minced (or ground as the Americans call it) chuck steak. An 8mm mincing plate size is perfect. Use meat that has a minimum of between 15% - 20% fat content, and make sure you mince the meat twice, then mix together well: they will bind easier and the burger will hold its fat and moisture better.

Serves: 6 Preparation time: 10 minutesCooking time: 8-10 minutes

Ingredients500g minced chuck steak (15-20% fat content)3 tbsp dried natural breadcrumbs, optional

Method1. Just mix well together, and add salt and pepper if you want to.2. Roll into 6 equal balls, and then flatten.3. Very lightly oil the burgers on both sides, also lightly oil the hot grill bars using kitchen towel.4. Grill for 2-3 minutes, then turn 90° and continue to cook for a further couple of minutes.5. Flip over and cook for the same amount of time. Do not overcook.

Get Phil's recipe for a simple beef stew with root vegetablesTry Phil's spiced beef burritos with avocado Catch up on the last seven days of This Morning on ITV Player