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Tradition dictates that Sunday lunch is all about roast meat, potatoes, seasonal vegetables and gravy.<\/p>\n
However, on the rare occasion, British weather gets as good as this, budding chefs might want to try something a little more summery.\u00a0<\/p>\n
While cooking a huge roast dinner might keep you cooped up inside the kitchen for hours, Jamie\u2019s \u201ccracking\u201d beef burgers take just 40 minutes to cook – meaning more time outside to enjoy the rays.<\/p>\n
Jamie Oliver\u2019s \u201ccracking\u201d burger recipe – which he describes as \u201cjuicy\u201d and \u201cdelicious\u201d – is \u201cnot too tricky\u201d to make, according to the star chef.<\/p>\n
It\u2019s also pretty low on ingredients, which means budding chefs won\u2019t have to spend needless money on bits they won\u2019t use again.<\/p>\n
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The burger recipe serves six people, so is the perfect crowd-pleaser for hungry guests on this summer\u2019s day.<\/p>\n
Jamie suggested: \u201cServe this really tasty, easy homemade burger recipe with your favourite toppings.\u201d<\/p>\n
Green chillies, bacon, grilled pineapple, guacamole and mushrooms are all great options.<\/p>\n
Don’t miss… <\/strong> Amazon is discounting air fryers, blenders and more from Tower and Swan. With prices cut by 39 percent, shop deals before it ends on 13 April 2022.<\/p>\n This box contains affiliate links, we may receive a commission on any sales we generate from it. Learn more.<\/p>\n Ingredients<\/strong><\/p>\n 12 Jacob’s cream crackers<\/p>\n Eight sprigs of fresh flat-leaf parsley<\/p>\n 500 g quality minced beef<\/p>\n Two heaped tablespoons Dijon mustard (optional)<\/p>\n One large free-range egg<\/p>\n Olive oil<\/p>\n One cos or round lettuce<\/p>\n Three ripe tomatoes<\/p>\n One red onion<\/p>\n Three to four gherkins<\/p>\n Six slices of Cheddar cheese (optional)<\/p>\n Six quality burger buns<\/p>\n We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Method<\/strong><\/p>\n Wrap the crackers in a tea towel and smash until fine, breaking up any big bits with your hands. Tip them into a large bowl.<\/p>\n<\/li>\n Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.<\/p>\n<\/li>\n Crack the egg into the bowl, then add a generous pinch of sea salt and black pepper.<\/p>\n<\/li>\n Scrunch and mix everything up well with clean hands. Divide into six patties and mould each piece into a roundish shape, roughly 2cm thick.<\/p>\n<\/li>\n Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed. Popping them in the fridge will help to firm them up.<\/p>\n<\/li>\n Preheat a large griddle or frying pan for four minutes on high heat, then turn the heat down to medium.<\/p>\n<\/li>\n Place the burgers on the griddle or into the pan, using a spatula to lightly press them down. The burger should be in full contact with the pan.<\/p>\n<\/li>\n Cook them for three or four minutes on each side – depending on how you like your burgers. You may need to work in batches.<\/p>\n<\/li>\n Wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, and slice the gherkins lengthways as finely as possible.<\/p>\n<\/li>\n Place all the vegetable toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks. Your guests can add to their burgers as they please.<\/p>\n<\/li>\n Once cooked, pop the burgers on a plate and carefully wipe the pan clean with a ball of kitchen paper.<\/p>\n<\/li>\n Halve the burger buns and lightly toast them in the pan, then serve them up to your guests.<\/p>\n<\/li>\n<\/ol>\n
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