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Jamie's Ultimate Beef Burger

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SERVES 6

COOKS 40 MINUTES

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NUTRITION PER SERVING –

– Calories56928% – Fat28.8g41% – Saturates12.9g65% – Sugars6.1g7% – Salt2.3g38% – Protein32.1g64% – Carbs45.8g18% – Fibre2.6g-

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Ingredients

– 12 Jacob's cream cracker – 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 tomatoe – 1 red onion – 3-4 gherkin – 6 slices of Cheddar cheese , optional – 6 quality burger bun

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Method

1. 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.

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

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

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4 . 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.

5 . 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.

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6 . 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.

7 . 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.

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

9 . 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.

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10 . 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.

11 . 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.

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Tips

If cooking for less people, wrap the extra burgers in clingfilm and freeze for another day.

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