How To Prepare Burger

Burger

Ingredients:

• 12 Jacob's cream crackers

• 8 sprigs of fresh flat-leaf parsley
• 500 g quality minced beef
• 2 heaped tablespoons Dijon mustard , optional
• 1 large free-range egg
• olive oil
• 1 cos or round lettuce
• 3 ripe tomatoes
• 1 red onion
• 3-4 gherkins
• 6 slices of Cheddar cheese , optional
• 6 quality burger buns

Method:

• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl. 

• Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef. 

• Crack the egg into the bowl, then add a good pinch of sea salt and black pepper. 

• With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick. 

• Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up. 
• To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium. 
• Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan. 

• Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches. 

• Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can. 

• Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks. 

• Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper. 

• Halve the burger buns and lightly toast them in the pan, then serve up.