Wholegrain Mustard Cheeseburgers

Makes 4, prep time 10 minutes, cooking time 15-20 minutes

INGREDIENTS For the burgers

1 tbsp of oil

6 cream crackers 500g of minced beef 2 garlic cloves chopped 2 tbsp of wholegrain mustard

1 free-range egg

1 tsp of smoked paprika 1 cup of chopped coriander

1 chopped red onion Salt & pepper

To serve

4 burger buns

8 slices of burger cheese 2 large sliced tomatoes Rocket leaves

1/2 red onion thinly sliced Pickled gherkins Tomato ketchup American style mustard METHOD

Place the crackers in a sealable bag and using a rolling pin crush into crumbs. Add the minced beef, crackers, egg, coriander, onion, dried spices to a bowl, season and combine. With wet hands divide the mixture into four, roll into a ball and flatten into patties. Chill in the fridge for 30 minutes. Next, prepare the serving ingredients. In a pan heat the oil over medium heat. Place the patties in the oil, cook evenly on each side to your preference.

In a griddle pan toast the buns. Add a slice of cheese to each patty and allow to melt. Arrange the toasted buns on a serving board, layer with cheese, ketchup, mustard and rocket leaves. Add the burgers, top with tomato, onion, gherkin and serve.