THE BEST HOMEMADE HAMBURGERS RECIPES

Steps:

• 1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
  2. Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
  3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
  4. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
  5. Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
  6. To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
  7. Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
  8. Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
  9. Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
  10. Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
  11. Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
  12. Halve the burger buns and lightly toast them in the pan, then serve up.

Steps:

• 1. Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
  2. Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
  3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
  4. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
  5. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
  6. Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.