mmmmmmmm, burrrrger

 This recipe is good, here is the original:

http://www.jamieoliver.com/recipes/beef-recipes/a-cracking-burger

Adam wanted to make dinner the other night, and I knew that it would have something to do with meat. It's a hunch I get and I was right.  So we had some fresh ground in the fridge and this burger recipe came to light.  I knew the recipe in my mind and mentioned if he needed substitutions for things, to let me know, we talked alot throughout the recipes preparation :)

Adam has made this recipe before, almost exactly as described in the link above. A few changes were made though.  Find below Adam's adaptation (mostly based on what we had in the house)

A "Cracking" Burger



Burgers with the fixin's in the

backyard

INGREDIENTS
• 1 piece of conventional bread, whizzed up into fresh bread crumbs
• small handful of cilantro - stems and all.
• 2 heaped teaspoons Dijon mustard

• 1 pound extra lean ground beef

• 1 large egg lightly beaten

• salt and fresh ground pepper

Garnishes:(I call this 'whatever you want' because we all have different tastes)
Salsa
Sliced Avocado
Tomato slices
Lettuce leaves

Mustard and ketchup

cheddar cheese


grilling up goodness!

Method:

Get a large bowl and add your beef to it

Chop up your clilantro, stalks and all finely, add to bowl

Add mustard, breadcrumbs, a bit of salt and pepper, and egg to bowl

With clean hands mix it up really really well

Form into 4 patties (on the thinner side as they cook they shrink up a bit)

(note: to make ahead of time, cover and place in fridge.  For easy handling, brush with a bit of oil to the burgs don't stick together)

Cook:Preheat BBQ to medium high heat.  Add burgers.  Turn down to medium and close the lid, cook approx 5 minutes and flip and cook for another 5 minutes.  Burgers should be firm to the touch.

End notes:
At the end Adam said "I think I forgot the oil, oh well" and I said 'well honey, you hardly miss it' awesome.
The original recipe calls for 6 burgers, and 6 burgers would be very appropriate, especially if serving people who have lighter appetites or are kids.  When making this recipe into 4 burgers be forewarned: they are big.  But that's what keeps them juicy especially in this case where we used the extra lean beef (and also the tip below)

Tip: Don't flip out on your meat! Flip it once.  If it doesn't 'give' when you attempt to flip, give it another minute or 2, it's not ready!!  It should easily come off the grill when you flip.  This isn't BS, this is fact people.