1 egg
dijon mustard
parsley
12 crackers
Mix it all up, let it cool. Put the burger balls in the fridge and put the skillet on high for four minutes. Turn the burner down to medium and take out your burgers. Shape them into patties and drizzle a little olive oil on them. Cook on each side for about 3 minutes or until done on the inside. Clean the pan and toast the inside of the buns. Top with whatever you would like (chedder, lettuce and onion are the best) and enjoy.
Todd made these tonight and they were some of the best burgers I have had.
4 comments:
Sound delicious. You can make them for us sometime. Will and Adrienne raved about the pizza you made for them last weekend! Help me out, who is Jamie Oliver?
Jamie Oliver is "The Naked Chef". He is a British chef that grew up working in his parents' pub, so he makes some good cooking. He is "naked" because he calls for fresh, organic stuff. We are poor, so we don't follow that part of it. We have made yummy meatballs, pancakes, meatloaf, and garlic chicken to name a few and they have all been really good.
Oh my gosh, that really sounds good. Mike and I haven't been eating much beef but a good burger sounds wonderful right now. We're definitely going to try those.
What? Better than pre-made burgers Dad tosses on the grill? I don't know if I should call this heresy or treason.
Post a Comment