Mince Burger

Ingredients

• 6-7 Salada biscuits (100g; originally Jacob's cream crackers in the UK)
• 8 sprigs of fresh flat-leaf parsley
• 2 heaped teaspoons Dijon mustard
• 500g minced beef
• 1 large egg
• salt and pepper
• olive oil

Method

• Wrap the biscuits in a tea towel and smash up until fine, and put them in a large bowl.
• Finely chop the parsley, including the stalks.
• Add the parsley, mustard and mince to the bowl.
• Crack in the egg and season with pepper (I don't add extra salt because the biscuits are quite salty).
• Mix well.
• Divide into 6 and form into patty shapes about 2cm thick.
• Drizzle a little olive oil on top of each patty, cover, and leave in the fridge to "firm up".
• Cook over medium heat in a frying pan (probably about 4 minutes each side). Use the spatula to press down the patty when you place in the pan to ensure full contact with the heat.

Source

Jamie's Ministry of Food