Topic: Jamie Oliver's Cracking Burger

[Lesmond (OP)]

Ingredients

12 cream crackers
handful parsley
2 teaspoons mustard
500 grams mince beef
1 medium egg
lettuce
1/4 onion
1/2 beef tomato
6 cheese slices; (we used gouda)
6 burger buns

Preparation

1. Smash up the crackers till they are mostly fine powder (I like to leave a few small chunks in there for a bit more texture) using either a teatowel (wrap them up and smash them with a rolling pin) or use a food processor.

2. Mix all of the burger ingredients in a large bowl and scrunch everything up with your hands to mix thoroughly. Shape into 6 large flat burgers and place on a tray in the fridge till needed (this helps to firm them up).

3. When you are ready to cook them, heat a large frying pan and add a splash of olive oil. Make sure the pan is super hot before putting the burgers in. Carefully put the burgers in the pan and fry for 4-5 minutes on each side.

4. Slice the burger buns in half. Spread over any sauce of your choice - I used tomato on the bottom and mustard on the top. Then layer over the lettuce, a fine slice of beef tomato and onion.

4. When the burgers are cooked, place a cheese slice on each of the burgers while in the pan still to melt. Once melted place the burgers on the buns and finish off with the top bun.

5. I like to serve mine with freshly cooked homemade chips. Enjoy!
I tried these they were really good, but forgot to take a photo, I ate them to fast lol

[Ken]

That sounds good Les, I'll see if Kay will try this. 

[Skhilled]

I've never heard of cream crackers...but have heard of butter crackers. So, I thought those had real cream in them. LOL But they are the same as our saltine crackers...similar ingredients.

I've used various types of crackers in recipes if I didn't have breadcrumbs over the years. But you've got you try them on the outside instead of the inside of the burgers, meatballs, meatloaf, etc. After shaping your food, roll them in egg (or not) then roll them in the crushed crackers. Then you can fry, bake, broil them until the outside is crispy and the inside is done. Serve them with your fav sauce, in a sandwich or whatever floats your boat.