Canal House burger

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per serving

for the patties (makes 6)

500g minced beef
12 small round cream crackers 8 sprigs fresh flat-leaf parsley 1 large free range egg
2 heaped tbs Dîjon mustard

per serving

1 hamburger patty sliced onion
1 Vloerkadet bun
1 slice cheddar cheese sliced tomato

sliced gherkins green leaf lettuce handful of fries Dîjon mustard tomato ketchup

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Serves 6

Crush the cream crackers and combine the rest of the patty ingredients in a bowl, adding salt, pepper, and olive oil until the seasoning and texture is correct. When fully combined, divide into six and press out patties. Place in the fridge for at least 30 minutes to set.

Warm up a pan and cook the burger and onion for around 5 minutes until both are warm. Prepare the lettuce with French dressing on the plate and a small dish each of Dîjon mustard and ketchup on the side.

Fry the fries in oil at 175 degrees. Use approximately a handful for 1 portion and serve in a small frying basket with parchment paper

Cut open and spread the bun with ketchup. Place the warm hamburger patty with the leaf salad, a slice of cheddar cheese, some sliced tomato, sliced gherkins and red onion.