1kg sausagemeat , or meat squeezed from 16 large sausages
1 egg yolk
25g pack flat-leaf parsley , leaves chopped
8 slices melting cheese (or havarti)
Instructions
Put the onion, ketchup and oyster sauce in a food
processor, then blend to a coarse paste, scraping
down the sides of the processor if you need to.
Put the sausagemeat into a mixing bowl, beat in
the onion mix, egg yolk and 25ml water (and I mean
really beat; if you have a tabletop mixer, do it
in that), then add the parsley. Separate the mix
into 8, roll into large balls, then flatten into
patties. Chill on a plate for 1 hr.
To cook the burgers, heat a griddle or large frying
pan without adding any extra fat. Fry for 3 mins on
one side until golden, turn down the heat for 5
mins, then flip and repeat on the other side.
While the burgers cook, fry the bacon and, if you
are game, some eggs as well. Heat the grill, then
lightly toast the insides of the ciabatta buns.
Place the cooked burgers on a baking sheet, put a
slice of cheese on each, then pop under the grill to
melt. Sit the burgers on their buns, then place the
bacon on top. If you feel like them, slide fried
eggs on top of the bacon. Serve with a napkin.
