A Cracking Burger

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Serves 6

Equipment list

Tea Towel

Rolling Pin


Sharp Knife

Chopping Board



Cling Film

Grill Pan or Frying Pan


Kitchen Paper



12 Sao crackers

8 sprigs of fresh flat-leaf parsley

2 heaped teaspoon Dijon mustard

500g good-quality lean minced beef

1 large egg, preferably free-range or organic

sea salt and freshly ground black pepper 

olive oil

1 cos or round lettuce

2 tomatoes 

1 red onion

3 or 4 gerkins 

6 wholemeal burger buns

optional: 6 slices or Cheddar cheese

Jamie's Top Tips

  • I'd still make this quantity even it it was just for 4 people - wrap the extra 2 burgers in cling film and put them into the freezer for another day. 

  • If you prefer to know exactly what sort of meat is going into your mince, choose a piece of meat and ask your butcher to make you a fresh batch right there and then. When you're shopping for mince, it's worth remembering you get what you pay for. 

There's nothing better than a homemade burger. Everyone loves them, they're easy to make and, if made with quality, fresh ingredients (and not over ladden with greasy stuff), they certainly don't have to be unhealthy, especially if served with a salad. Once you've mastered this tasty basic recipe, you can make it your own with different herbs, spices and toppings. The sky's the limit! 


To make your burger: 

Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl. 


Finely chop the parsley, including stalks. Add the parsley, mustard and beek into a bowl. Crack in the egg and add a small pinch of salt and pepper. 


With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape about 2cm thick. Drizzle the burgers with oil, put on plate, cover and place in the fridge until needed (this helps them firm up). 


To cook your burger: 

Preheat a large grill pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium. 


Place the burgers in the pan and use a spatula to lightly press fown on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side - you may need to cook them in two batches. 


To serve your burger: 

Wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes. Peel and finely slice the red onion. Slice the gerkins lengthways as finely as you can. Place all this on aplatter and put in the middle of the tables with plates, cutlery, ketchep and drinks. 


Remove your burgers to another plate and carefully wipe down your pan with kitchen paper.


Halve your burger buns and lightly toast them in the pan. Also great with chopped salad. 
How to chop an onion:
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