A Cracking Burger

Page 146

Cuisine: North American | Course Type: Jams/Preserves

(1 review)

Tags:

Recipe Reviews

This is my go-to burger recipe. I use "water" crackers (I think "cream crackers" must be a British thing), and 1 tsp. of regular mustard instead of the Dijon he calls for. I usually don't have parsley on hand, but it's still good. The method of refrigerating beforehand for a few minutes and drizzling with olive oil makes a big difference. This is on of my favorite recipes from this cookbook.

(0) comment (1) useful  

Showing page 1 of 1 pages

« previous | all recipes | next »

Login or register to add your own review of this recipe.