From my mum’s tomato ketchup mix to Heston Blumenthal’s salt-only seven-hour cure, when it comes to making burgers, anything goes. In this version I have used a beaten egg and cream crackers. The crackers soak up the fat and help it bind so you should not see them in your cooked burger.
Makes 4 burgers
450g chuck mince
1 medium free-range egg
2 cream crackers, finely crushed
1 small red onion, chopped finely
1 tsp sumac or sweet paprika
1 tbsp flat leaf parsley, finely chopped
1 tsp white pepper and sea salt
4 burger buns
1 buffalo or beefsteak tomato
Garlic mayonnaise or parev sour cream
Chives, finely chopped
Mix all the ingredients into a ball and transfer to the centre of a large piece of cling wrap. Roll into a fat sausage shape about 4 or 5 inches long and twist each end tight, one at a time, until firm.
Chill in the fridge for an hour, or until 30 minutes before you are ready to cook. Take the burger roll and without removing the cling wrap, slice into pieces, approximately 1 inch thick to create perfect circular burgers.
Cook the burgers on a barbecue for 10 minutes, turning every couple of minutes.
To serve, slice the tomato and the pickled cucumbers. Spread your bun with garlic mayo or parev sour cream with chopped chives. Lay the burger and vegetables on top of the sauce.