Super Delicious Hamburgers!

 Damn, Americana.

You know, I've never before thought my hamburgers weren't delicious, even when I made them only with ground beef (and we're talking the very cheapest packet at Jewel, here) and whatever seasoning I want to try. I thought that adding a bit of butter to the center was an amazing idea and was thrilled with it. Even more exciting was the bit of butter and cheese addition to the center. Then I did what I presume many others did and experimented further, using a Jamie Oliver (yes! Food Revolution strikes again!) recipe and was pretty delighted. On the one hand - I'd go back to my simple "smack ground beef together and cook" method and be okay, but...then again...my roommate freaked out over it. And it was damn good.

They even freeze and reheat well!

So, use whatever bread or condiments you like and be delighted. I don't particularly like pickles, but others do, and I had guests the night I made this so I managed to find corn-free pickle slices (harder than you think) and a tomato and spinach (which I like more than lettuce, mostly, but I should suck it up and buy the lettuce because today I actually did want it and...you don't need to know all of that, I'm sure) and an onion and mushrooms (both of which I cooked in a bit of basily-butter) and mayo and this cranberry-mustard I picked up at Stanley's. Delicious, even though I never use mustard except in recipes. And buns! I almost never get buns. It's hard enough buying bread with my allergy, bothering to go onto buns is almost not worth it.


Anyway. The method of making these burgers is much like making these is a lot like making the meatballs I showed you recently. So you'll need...and should have, if you made meatballs...


- twelve saltines
- eight sprigs of parsley (finely chopped) OR a few good shakes, if dried
- two heaped TSP honey-dijon mustard
- one lbs ground beef
- one egg
- salt, pepper, other seasonings, etc (I used cumin)
- olive oil
- butter

Smash up the crackers and mix with the parsley, mustard, and ground beef. Add the egg and some salt and pepper and any other seasonings you may desire - I used cumin. Cumin tastes amazing here. Mix everything together quite well and then divide into six and pat each bit into your burger shape - about 3/4 inch thick. I like to put a sliver of butter in the center of my burgers, I find it adds deliciousness and moisture.

Drizzle the burgers with a bit of oil and pop them in the fridge until needed.

Preheat a frying pan (or a grill pan) for about four minutes on a high setting. Then turn the heat down to medium, place the burgers on the pan, and press lightly down on them with your spatula. Cook them to your liking at three or four minutes a-side. Or grill them.

Remember - if the eaters in question are kids or pregnant or sick or something, you'll want to cook them well-done. That's no pink in the middle. If you like it less so well done (I'm a medium girl myself, I like a bit of pink) then have at. You'll be the one sick, after all, if you don't cook it through enough. Not me.

Prepare all your trimmings as you like them, and serve.

If you have extra burgers, wrap them up in plastic wrap (or waxed paper, or whatever) and pop them into the feezer in a secured fashion.

This was my Fourth of July main course, but clearly this is amazing for any time.

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