Called the Cracking Burger because it is just so cracking good. Got to love the British and their terminology.
This burger was perfection. I did use ground chicken over beef, bread crumbs instead of crushed crackers and basil instead of parsley (I really think I need to go out and buy some fresh parsley for next week’s recipes). This recipe I found very similar to the meatballs in the ingredients used. It made a very sturdy burger the cooked up quick enough and the flavours were marvelous. It took about the same amount of time as thawing and cooking frozen burgers and these were so much more tasty. It was a hit with everyone and I will be making this again.
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