Home-made crunchy burgers


Photo by avlxyz/Flickr

These burgers are pretty much the same as any other burger except I like to add in some ground crackers. They add some crunch to the burger which I believe adds something different and makes it different and much tastier.


Makes 4–6 Burgers depending on the size
  • 500g of minced beef
  • 6 Jacob’s crackers or supermarket equivalent
  • 1 ½ teaspoons of Dijon mustard
  • 2 medium eggs
  • 2 teaspoons of rosemary
  • ½ a red onion
  • Olive oil
  • Salt and pepper

Optional extras

  • Burger buns
  • Cheese
  • Salad for garnishing


  1. Start by breaking the crackers up into a clean tea towel.
  2. Then wrap up the broken pieces into the towel and beat with a wooden spoon until the pieces are very small.
  3. Add these pieces to a large mixing bowl together with the mince, the mustard, and the rosemary. (If possible use fresh rosemary that you have chopped finely, if not, dried rosemary works just fine).
  4. Dice the onion very finely and add to the bowl.
  5. Finally crack the two eggs into the bowl and season with salt, pepper and a drizzle of olive oil.
  6. Now this is where you have to get your hands dirty and mix everything in the bowl thoroughly and keep mixing until everything has combined.
  7. From this mixture make 4–6 balls.
  8. Flatten out these balls with your palm into a burger shape.
  9. Place the burgers onto a plate and rub each side with a little olive oil.
  10. Cover the plate in cling film and place in the fridge for 10 minutes or so while the burgers firm up.
  11. (If you wish you can freeze the burgers for later). You can fry the burgers or grill them depending on personal preference.
  12. For a ½ inch thick burger cook for approximately 5-6 minutes each side. This will give a medium cooked burger which should be pink in the middle but do check they are cooked through. Cook for longer if you prefer beef well done.
  13. Serve with a side salad and a portion of potato wedges

Cooking tip: always make sure the meat is cooked through.


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