Difference between revisions of "Mince Burger"
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== Ingredients == |
== Ingredients == |
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* 6-7 ''Salada'' biscuits (100g; originally ''Jacob's'' cream crackers in the UK) |
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* 8 sprigs of fresh flat-leaf parsley |
* 8 sprigs of fresh flat-leaf parsley |
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* 2 heaped teaspoons Dijon mustard |
* 2 heaped teaspoons Dijon mustard |
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== Source == |
== Source == |
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[[Jamie's Ministry of Food]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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Latest revision as of 09:19, 7 May 2013
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.
