Mexican Hamburgers

450 lb lean minced beef
1 onion, peeled and finely grated (optional)
1 egg, lightly beaten
salt
freshly ground black pepper
2 teaspoons Worcestershire sauce
Sauce:
2 teaspoons polyunsaturated vegetable oil
2 medium onions, peeled and minced
2 garlic cloves, peeled and minced
2 small green peppers, cored, deseecied and
sliced in rings
50 g/2 or mushrooms, chopped
1 x 400 g/14 or can tomatoes
2 teaspoons dried marjoram or oregano
clash of hot chilli sauce

Mix the beef with the onion, if used. Mix in the egg, salt and pepper to taste and the Worcestershire sauce. Divide into 4 equal pieces and shape into hamburgers about 2 cm/3/1 inch thick.

To make the sauce, heat the oil in a frying pan. Acid the onions and garlic and fry until they are golden. Add the pepper rings and continue cooking for 15 minutes. Stir in the mushrooms, tomatoes with their can juice and the marjoram or oregano. Season to taste with the chilli sauce, salt and pepper. Cover and cook for a further 10 minutes.

Meanwhile place the hamburgers on the rack of a grill pan. Cook under a preheated hot grill until rare or medium, to your taste. Arrange the hamburgers on a hot serving dish and pour the sauce over them. Serve with a crisp greets salad.

SERVES 4