Another winner from my '97/98 menu at L'Office Cafe in France. The capers and oyster sauce sound like an odd combination but give these burgers an exciting edge. I like to make a big batch of burgers and freeze them in packs of 4 or 6.

2 kg premium beef mince

1 small onion, veryfinely diced

1 tsp minced garlic

1/3 cup parsley, finely chopped

1/3 cup capers, finely chopped

1 tbsp oyster sauce

1 tbsp red wine

2 tsp ground cummin

1 tsp ground paprika

1 tsp tabasco sauce

large pinch each of sea salt & ground black pepper, or to taste

2 eggs

4 cups breadcrumbs