A Cracking Burger
Cookbook
Page 146
Cuisine: North American
Course: Jams/Preserves
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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.