- Servings: 6
There’s nothing better than a homemade burger. Everyone loves them, they’re easy to make and, if made with quality, fresh ingredients (and not over laden with greasy stuff), they certainly don’t have to be unhealthy, especially if served with a salad. Once you’ve mastered this tasty basic recipe, you can make it your own with different herbs, spices and toppings. The sky’s the limit – that’s why cooking is so exciting.
Image © David Loftus
- 12 Jacob’s cream crackers
- 8 sprigs of fresh flat-leaf parsley
- 2 heaped teaspoons Dijon mustard
- 500g good-quality lean minced beef
- 1 large egg, preferably free-range or organic
- Sea salt and freshly ground black pepper
- Olive oil
- 1 cos or round lettuce
- 3 tomatoes
- 1 red onion
- 3 or 4 gherkins
- 6 whole wheat burger buns
- Optional: 6 slices of Cheddar cheese
- Tea towel
- Sharp Knife
- Chopping board
- Clingfilm or plastic wrap
- Griddle or frying pan
- Kitchen paper or paper towels
To Make Your Burger:
1. 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.
2. Finely chop the parsley, including the stalks. Add the parsley, mustard and beef to the bowl. Crack in the egg and add a good pinch of pepper.
3. 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:
4. Preheat a large griddle or frying pan for about 4 minutes on a high heat. Turn the heat down to medium.
5. 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:
6. 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 (pickles) 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.
7. Remove your burgers to another plate and carefully wipe your pan or griddle clean with kitchen paper (paper towel).
8. Halve your burger buns and lightly toast them on the griddle or in the pan. Also great with a chopped salad.
All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.
Jamie’s Top Tips
- I’d still make this quantity even if it was just for 4 people. I’d wrap the extra 2 burgers in cling film and put them into the freezer for another day.
- If you prefer to know exactly what sort of meat is going into your mince, choose a piece of meat and ask your butcher to make you a fresh batch right then and there. When you’re shopping for mince, it’s worth remembering you get what you pay for.