Sometimes tradition wins.
12 cream crackers
3tbsp fresh flat-leaf parsley
500g quality lean minced beef
1tbsp English mustard
1 large free-range egg
sea salt and freshly ground black pepper
olive oil for frying
1 cos lettuce, torn
2 large tomatoes, sliced
1 red onion, sliced
4 gherkins. Sliced lengthways
4 good-quality or fresh burger buns
Place the crackers in a large food bag and crush with a rolling pin until fine and place them into a large bowl.
Finely chop the parsley and add to the bowl along with the mustard, minced beef, egg and seasoning.
Mix everything together well and divide the mixture into 6 portions. Using the burger maker mould each piece into a burger shape. Place the burgers on a plate, cover with Clingfilm and place in the fridge to firm up.
Heat a large griddle or frying pan and cook the burgers for about 4 minutes on each side (or cooked to your own liking).
Place the lettuce leaves, sliced tomatoes, red onion and gherkins on your buns, add your cooked burgers and finally top with the other half of your buns and tuck in.