serves 6
36 saltine crackers
8 sprigs of fresh parsley
2 heaped teaspoons Dijon mustard
1 pound quality ground beef
1 large egg, preferably free-range or organic
sea salt and freshly ground pepper
olive oil
1 romaine lettuce
tomatoes
6 burger buns
To make your burger
smash crackers until fine (I put them in a ziploc and crushed with a bowl) and put them in a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 in. thick. Drizzle the burgers with oil, put on a plate, cover and place in refrigerator until needed (to help firm them up).
To cook your burger
Preheat a large grill pan or frying pan for about 4 minutes on high heat. Turn the heat down to medium. Place the burgers on the pan and use a turner to lightly press down on them. Cook them to your liking for 5-8 minutes on each side.
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