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Steak burger recipe jamie oliver

Steak burger recipe jamie oliver

Method

  1. Wrap the crackers inside a tea towel and smash up to fine, splitting up any big bits together with your hands, then tip right into a large bowl.
  2. Finely chop the parsley (stalks and all sorts of), then increase the bowl using the mustard (if using), and also the minced beef.
  3. Crack the egg in to the bowl, adding a great pinch of ocean salt and pepper.
  4. With clean hands, scrunch and blend everything up well. Divide into 6 and pat and mildew each bit right into a roundish shape, roughly 2cm thick.
  5. Put the burgers onto a plate, drizzle with oil, then cover and put within the fridge until needed – this helps to firm them up.
  6. To prepare the burgers, preheat a sizable griddle or fry pan for 4 minutes on the high temperature, then turn heat lower to medium.
  7. Put the burgers around the griddle or in to the pan, then make use of a spatula to gently press them lower, ensuring the hamburger is within full connection with the pan.
  8. Prepare the burgers for three or four minutes on every side, for the way you want them – you may want to operate in batches.
  9. Meanwhile, wash and dry a couple of small lettuce leaves, tearing in the bigger ones. Slice the tomato plants, peel and finely slice the red onion, then slice the gherkins lengthways as finely as possible.
  10. Place all of the veg toppings, and also the cheese (if using) on the platter and set in the center of the table with plates, utensils, ketchup and drinks.
  11. Once cooked, take away the burgers to some plate and thoroughly wipe the pan clean having a ball of kitchen paper.
  12. Halve the hamburger buns and gently toast them within the pan, then offer.

Tips

If cooking at a lower price people, wrap the additional burgers in clingfilm and freeze for an additional day.

Tip

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