There they are, if you have more burgers than people, wrap them in baking paper and then freeze them, they should be good for 3 months, but I doubt they'll get a chance to last that long.
So to cook them, get a skillet very hot (5-10 mins on full heat) and oil it lightly.
Then put the burgers in.
Now the instructions say turn every 30s, this allows a crust to form on the outside, but keeps the centre moist. I don't think I'd managed to get the pan hot enough, because after 2 mins they were more blue than rare/medium rare, so more flipping and more cooking.
Hot hot hot, flipping every 30s there is almost bound to be a casualty or two, in this case it was light flaking of the burgers.
Since I'd skipped out on doing the whole job, I'd got some buns, cheese & Mr Hienz's ketchup. Instead of going to the chip-shop I made some wedges, the healthy alternative.
That's making me hungry to look at now.
So are they perfect burgers ?
I honestly don't know, they are very good, but this is the first time I've made burgers from scratch, and having traceable meat meant I could eat them much rarer than I would dare with store burgers.
The texture is very good, does aligning the mince make it so ? Probably.
Am I going to do it again ? well not for a while, I've still 10-12 burgers in the freezer, and they are reasonably expensive (Figure about £1:50 per burger, obviously it depends on the cost of the meat though, if you are going to do the whole thing, its going to be closer to £5 per burger.
Its shown me a couple of bugbears with the book, that I'm more prepared for now. Kitchen organization is an absolute must, because the odds are you are working in a family kitchen, complete with all the things competing for that space. Several of the recipes call for long processes, 6 hours in the fridge is nothing compared to making a pre-ferment 24hrs early (thats if you want to use the HB buns) or the amount of cooking the Chili uses, that said, its not exactly arduous and with a bit of experience I'm sure you can adapt the recipes to be even more usable in an average home.
I don't know if the burgers are served at the "hinds head" in bray, but I'd not be suprised to see them on the menu at around £15 which doesn't seem that unreasonable, especially if they come with triple cooked chips.
I did notice the mincer has a sausage nozzle, the book has a bangers & mash recipe and it appears that Heston & I share a taste in sausages (Pork, a little spicing, no herbs or that kind of nonsense) so I could try that next.