For the BBQ theme, the South Arm Seniors’ Kitchen had some Beef Burgers for lunch.
We made small patties of Beef Burgers for portion control purpose and served them on slider thins from President’s Choice.
- 1 pound good quality ground beef
- 12 plain crackers
- 8 sprigs fresh Italian parsley, finely chopped, including the stalks
- 2 heaped teaspoons Dijon mustard
- 1 egg
- salt and pepper to taste
- olive oil
Source: via Colleen
Yield 6 to 7 burgers
|Break crackers into fine pieces, and place in a large bowl.
|Add to the bowl, ground beef, parsley, Dijon mustard, egg and a good pinch or two of salt and pepper.
With clean hands, scrunch and mix everything together.
|Divide into 6 to 7 burgers, about 3/4-inch thick.
|Drizzle the burgers with olive oil, put on a plate, cover and place in the refrigerator for 20 minutes before cooking.
|Heat a frying pan on high heat for about 4 minutes. Turn heat down to medium and place burgers in pan. Use a flipper to press down on them lightly, making sure the burger is in full contact.
|Cook for 5 minutes on each side.
|Serve the burgers in slider thins.
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