450g minced beef
2 tablespoons chopped parsley
salt and pepper
4 rasher of streaky bacon
Dijon mustard
oil
50g butter
4 long / finger rolls
Mix together the beef and parsley with plenty of seasoning. Divide the mixture into four sausage shapes. Remove the bacon rinds and stretch the rashers. Spread each one on one side with some mustard. Wrap the mustard-spread rasher around each burger and secure it with a wooden cocktail stick. Fry them in the pan with oil and serve in the rolls hot dog style with your favourite burger sauce.