- 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.
- Finely chop the parsley (stalks and all sorts of), then increase the bowl using the mustard (if using), and also the minced beef.
- Crack the egg in to the bowl, adding a great pinch of ocean salt and pepper.
- 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.
- Put the burgers onto a plate, drizzle with oil, then cover and put within the fridge until needed – this helps to firm them up.
- To prepare the burgers, preheat a sizable griddle or fry pan for 4 minutes on the high temperature, then turn heat lower to medium.
- 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.
- Prepare the burgers for three or four minutes on every side, for the way you want them – you may want to operate in batches.
- 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.
- 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.
- Once cooked, take away the burgers to some plate and thoroughly wipe the pan clean having a ball of kitchen paper.
- Halve the hamburger buns and gently toast them within the pan, then offer.
If cooking at a lower price people, wrap the additional burgers in clingfilm and freeze for an additional day.