The best burger in oz

 Ingredients

• 1 splash extra virgin olive oil

• 1 cup panko dried breadcrumbs

• 500g beef mince

• 1 egg lightly beaten large

• 1/2 cup fresh flat-leaf parsley roughly chopped

• 1 pinch black cracked pepper to season

• 1 pinch sea salt to season

• 4 butter lettuce large leaves

• 2 tomatoes sliced

• 8 slices Swiss cheese

• 1 red onion finely chopped

• 2 dill pickles thinly sliced

• 4 tbs tomato sauce to taste

• 4 tbs American mustard to taste

• 2 tbs Dijon mustard

• 4 brioche buns

    Method

• Add the panko breadcrumbs, parsley, Dijon mustard, beaten egg, salt and pepper and minced beef into a large bowl.

• Mix well using your hands until ingredients are well combined. 

• Divide into 4 chunks, then mould into thick round patties. 

• Drizzle the olive oil over the patties and refrigerate until needed. 

• Preheat a large frypan over a high heat for about 3 minutes, then turn down the heat to medium. 

• Place your patties gently onto the hot frypan and cook for 4-5 minutes (depending on preference) on one side only. 

• Flip your patties, then place 2 pieces of Swiss cheese on top of the cooked side. Cover with a lid for another 4-5 minutes and allow the other side to cook, while the cheese melts. Once cooked, remove from the heat and set aside. 

• Halve brioche buns and place flat sides down on a separate frypan over low heat, until each bun is warm to touch. 

• Place one lettuce leaf on the base of each bun. 

• Add as many tomato slices as you'd like on top of the lettuce. 

• Place each pattie with the melted cheese on top of the tomato slices. 

• Add red onion and dill pickles to your liking on top of the patties. 

• Squirt tomato sauce and American mustard to your liking over the dill pickles and red onion. 

• Place the lid of the bun on top. Enjoy!