Adding stout to a beef-burger mix gives a deeper flavour, plus it helps to bind the ingredients together.
Break the bread into small pieces and put in a large bowl with 3 tbsp Guinness. Leave to soak for 10 minutes, then add the mustard and egg yolk and mash with a fork.
Add the mince and season with salt and pepper. Mix with your hands until just evenly mixed – don't mix more than necessary.
Rinse but don't dry your hands and shape the beef into 6 burgers. Put on a tray lined with clingfilm and cover with more clingfilm. Refrigerate for at least 15 minutes.
Remove the burgers from the fridge 10 minutes before cooking – so that they will cook evenly. Brush the burgers lightly on both sides with oil, then cook in a non-stick griddle pan or frying pan, over a medium heat, for about 5 minutes on each side.
Cut the buns in half and fill with lettuce, burgers, dill, cucumber and the sauce.
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