© David Loftus
brilliant burgers with all the trimmings
SERVES 6 | PREP 10 MINUTES | COOK 10 MINUTES
Make sure the bowl blade is in the processor, then add the parsley leaves, mustard, mince and a good pinch of salt and pepper. Secure the lid and pulse a few times for around 30 seconds in total on setting 2 (maximum), or until everything is just combined.
With clean, dry hands divide the mixture into 6 equal balls. Shape and flatten the balls into patties, roughly 2cm thick, placing them on a plate as you go. Drizzle them with a little oil, cover the plate with cling film, then place in the fridge for at least 30 minutes to chill and firm up.
When you’re ready to cook, preheat a griddle pan or large frying pan on a high heat until nice and hot. If using a frying pan, add a lug of oil to the pan. Reduce the heat to medium, add the burgers and cook for 3 to 4 minutes on each side, or until golden and cooked through, pressing down lightly so they make full contact with the pan (you may need to do this in batches). There’s no need to add oil if you’re using a griddle pan.
Serve the burgers in toasted buns with crisp lettuce leaves, sliced tomato and red onion, gherkins or salsa, and maybe even a slice of cheese, if you fancy.
Jazz up the mixture and turn these burgers into meatballs by adding 2 sprigs of picked and chopped fresh rosemary leaves, 20g finely grated Parmesan cheese, 1 deseeded finely chopped fresh red chilli and 1 tablespoon of dried oregano, before pulsing for 30 seconds.
Divide the mixture into 6 and shape each piece into 4 balls (24 in total). Place on a plate, cover with cling film and pop in the fridge to firm up. Cook them in a large frying pan on a medium heat with a splash of olive oil for 8 to 10 minutes, or until golden and cooked through.
• 1/2 a small bunch of fresh flat-leaf parsley, leaves picked
• 2 heaped teaspoons Dijon mustard
• 500g quality lean beef mince
• sea salt and freshly ground pepper
• olive oil