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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
- Burger buns
- Salad for garnishing
- Start by breaking the crackers up into a clean tea towel.
- Then wrap up the broken pieces into the towel and beat with a wooden spoon until the pieces are very small.
- 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).
- Dice the onion very finely and add to the bowl.
- Finally crack the two eggs into the bowl and season with salt, pepper and a drizzle of olive oil.
- 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.
- From this mixture make 4–6 balls.
- Flatten out these balls with your palm into a burger shape.
- Place the burgers onto a plate and rub each side with a little olive oil.
- Cover the plate in cling film and place in the fridge for 10 minutes or so while the burgers firm up.
- (If you wish you can freeze the burgers for later). You can fry the burgers or grill them depending on personal preference.
- 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.
- Serve with a side salad and a portion of potato wedges
Cooking tip: always make sure the meat is cooked through.