Lockdown means I'm now celebrating made up holidays like #NationalBurgerDay. Although all holidays are made up. So why not? Here's a live thread of my usual burger recipe. Ground beef with high fat content, onion, green chillies, salt, pepper, egg, liquid smoke (optional).

Then you mash it all together well. Or rather, knead it. Yes knead it like dough for at least 5 minutes. Get your fingers dirty.

Then you let it rest for at least half an hour. More if you have time. Even overnight in the fridge of possible. Really makes a difference to the flavors.

Next step is optional but usually standard when I cook. Fry a couple of strips of bacon, primarily to render lard to cook the burgers in. If you like bacon on your burger, add it later. Or have as a side snack.

Next we take the bacon out and start cooking the burger in that delightful pig fat. Remember to make the patty slightly bigger than your bun cos burgers shrink. We like Kaiser rolls as buns so this is a big 1/3rd pounder that wife and I will share.

Add the patty carefully (watch the splatter). Then just let it sit, unmolested. Some folks like to press down on it. Don't. Takes the juices away. Just let it cook at medium heat to your preferred level of doneness (medium for us). Even after flipping, DO NOT PRESS!

Take the burger off the pan when done and let it rest a couple of minutes while you toast the bun in the the same pan. Then assemble your burger. Our default is dijon mustard, onion, tomatoes, bacon.

And done. @k_rupal also wishes everyone #NationalBurgerDay