12 Jacob's cream crackers
8 sprigs of fresh flat-leaf parsley
500 g quality minced beef
1 large free-range egg
freshly ground black pepper
1 cos or round lettuce
1 red onion
6 good-quality or fresh burger buns
6 slices Cheddar cheese, optional
2 heaped tablespoons Dijon mustard, optional
To make your burger:
Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl.
Finely chop the parsley, including the stalks. Add the parsley, mustard, if using, and minced 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 mould each piece into a roundish shape about 2cm thick. Drizzle the burgers with oil, put on a plate, cover and place in the fridge until needed (this helps them to firm up).
To cook your burger:
Preheat a large griddle or frying pan for about 4 minutes on a high heat. Turn the heat down to medium.
Place the burgers on the griddle or in the pan and use a spatula to lightly press down on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side – you may need to cook them in two batches.
To serve your burger:
Wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes. Peel and finely slice the red onion. Slice the gherkins lengthways as finely as you can. Place all this on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
Remove your burgers to another plate and carefully wipe your pan or griddle clean with kitchen paper.
Halve your burger buns and lightly toast them on the griddle or in the pan. Also great with a chopped salad.
Top keyword searches
Popular recipes this week
Popular recipe categories
Use this really tasty, easy homemade burger recipe as a base and tweak with your favourite toppings
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council