Jamie Oliver's Burgers
I absolutely love these burgers. The taste you get from using crackers to bind everything together is amazing, and layered up with salad and cheese just brings out all the flavours. I make the full amount of burgers and freeze the other 2 patties for another time.
I absolutely love these burgers. The taste you get from using crackers to bind everything together is amazing, and layered up with salad and cheese just brings out all the flavours. I make the full amount of burgers and freeze the other 2 patties for another time.
- Carbohydrate 81.2667398249323 g
- Cholesterol 242.181087867661 mg
- Fat 53.9941612926078 g
- Fiber 5.08471057164837 g
- Protein 62.6543668940321 g
- Saturated Fat 23.4811277878417 g
- Serving Size 1 1 Serving (542g)
- Sodium 1386.1604409332 mg
- Sugar 76.1820292532839 g
- Trans Fat 5.80415757000853 g
- Calories 1066 calories
Step-by-step
- Smash up the crackers till they are mostly fine powder (I like to leave a few small chunks in there for a bit more texture) using either a teatowel (wrap them up and smash them with a rolling pin) or use a food processor.
- Mix all of the burger ingredients in a large bowl and scrunch everything up with your hands to mix thoroughly. Shape into 6 large flat burgers and place on a tray in the fridge till needed (this helps to firm them up).
- When you are ready to cook them, heat a large frying pan and add a splash of olive oil. Make sure the pan is super hot before putting the burgers in. Carefully put the burgers in the pan and fry for 4-5 minutes on each side.
- Slice the burger buns in half. Spread over any sauce of your choice - I used tomato on the bottom and mustard on the top. Then layer over the lettuce, a fine slice of beef tomato and onion.
- When the burgers are cooked, place a cheese slice on each of the burgers while in the pan still to melt. Once melted place the burgers on the buns and finish off with the top bun.
- I like to serve mine with freshly cooked homemade chips. Enjoy!
The Mechanics of Cracker Binders
Using crushed crackers instead of traditional breadcrumbs changes the moisture retention inside the patty. Cream crackers contain higher fat and salt levels, which directly alter how the ground beef proteins bind during mixing. When pulverizing the crackers, retain a few millimeter-sized fragments; completely uniform dust will compact too densely and yield a heavy, rubbery texture once cooked.Thermal Control in Cast Iron
Achieving a proper crust requires an extremely hot pan surface. Cast iron or heavy stainless steel retains thermal energy effectively, allowing the exterior to brown rapidly via the Maillard reaction without overcooking the interior. Preheat the skillet for five full minutes before adding any oil, and listen for an immediate, aggressive sizzle the moment the raw beef touches the metal.Melting Cheese Off the Heat
Placing cheese slices directly onto the patties during the final minute of pan frying traps escaping steam beneath the dairy. Covering the skillet with a tight lid for 30 seconds accelerates melting without requiring a broiler. Gouda or similar semi-hard cheeses contain adequate fat percentages to liquefy smoothly without breaking down into an oily separation.
