Mary Berry has shared thousands of recipes throughout her career, including this homemade burger recipe. They're fresh, tasty and will go down well with the entire family.

The recipe notes said: "You must make Mary Berry's burger recipe. The crunchy, fiery slaw is perfect alongside or served separately as a salad." This recipe serves six but can easily be halved or doubled. The burgers can be made and kept for up to a day ahead. They also freeze well raw.

For the burgers:

• 500g lean beef mince


• 50g fresh white breadcrumbs


• Two teaspoons of Dijon mustard


• One tablespoon of sun-dried tomato paste


• One small onion, finely chopped


• One tablespoon chopped fresh marjoram


• Three tablespoons of flat-leaf parsley


• One free-range egg yolk


• Two tablespoons of oil


• Salt and pepper

For the beetroot and carrot slaw:

• Four tablespoons of full-fat mayonnaise


• Half a lemon, juice only


• Dash of sugar


• One tablespoon of hot horseradish sauce


• One large carrot, peeled and grated


• 150g raw beetroot, peeled and grated


• Two sticks of celery, very finely chopped


• Two spring onions, chopped


• Three tablespoons of chopped flat-leaf parsley


• Two teaspoons of Dijon mustard


• Salt and pepper

To serve:

• Six burger or brioche buns, cut in half


• Two large beefsteak tomatoes, thickly sliced


• One little gem, leaves separated


• Six large gherkins, thinly sliced

To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine.

Shape into six flat burgers, placing them in the fridge until needed.

To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine.

Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce.

Heat the oil in a large frying pan until piping hot. Fry the burgers for three to five minutes on each side, or until browned and just cooked through.

Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauce or chutney of your choice. Serve the slaw on the side.