A Cracking Burger (U.s. Imperial Version)

1. Wrap the crackers in a tea towel and break up until stunning, breaking up any sizable bits along with your fingers, then tip accurate into a expedient bowl.
2. Finely cut the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced red meat.
3. Crack the egg into the bowl, then add a like minded pinch of sea salt and dark pepper.
4. With ravishing fingers, scrunch and mix the entirety up effectively. Divide into 6 and pat and mildew every piece accurate into a roundish form, roughly 2cm thick.
5. Situation the burgers onto a plate, drizzle with oil, then screen and put in the fridge until wanted – this may perhaps well abet to firm them up.
6. To cook dinner the burgers, preheat a expedient griddle or frying pan for 4 minutes on a excessive warmth, then turn the warmth down to medium.
7. Situation the burgers on the griddle or into the pan, then employ a spatula to evenly press them down, making sure the burger is in full contact with the pan.
8. Cook dinner the burgers for 3 or 4 minutes on either facet, reckoning on how you want them – you can like to work in batches.
9. In the interim, wash and dry a few limited lettuce leaves, tearing up the larger ones. Nick the tomatoes, peel and finely prick the red onion, then prick the gherkins lengthways as finely as that you can well presumably.
10. Situation your entire veg toppings, and the cheese (if using) on a platter and put in the center of the table with plates, cutlery, ketchup and drinks.
11. As soon as cooked, salvage the burgers to a plate and pretty wipe the pan ravishing with a ball of kitchen paper.
12. Halve the burger buns and evenly toast them in the pan, then attend up.

Guidelines

If cooking for much less of us, wrap the further burgers in clingfilm and freeze for any other day.