Quarter Pound Burger & Remoulade

1. Remove your burgers out of the packaging, pat dry and leave to breathe for a few minutes
2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
3. Lightly oil the patties with a little light olive oil, or a very thin film of clarified butter
4. Don't overcrowd the cooking base, a couple of burgers at a time
5. Cook over high heat turning the patties on both sides to create a rich, charred crust, reducing heat to medium once crusted
6. Cook 5 to 6 minutes each side, until firm to touch & thoroughly cooked
7. Leave to rest in a warm place for a couple of minutes

Remoulade

1. Peel celeriac with sharp knife
2. Grate the celeriac or finely julienne
3. Lightly salt and leave for 10 minutes
4. Squeeze out excess moisture then pat dry
5. Add mayonnaise, lemon & mustard
6. If using tarragon add at the last moment before serving