All American Hamburger with Potato Salad

A great American (and Irish) staple with a delicious salad.

Ingredients


Beef burgers
  • 500 g mince beef
  • 1/2 onion (very finely chopped)
  • 4 pinches ground coriander
  • 4 pinches paprika
  • 3/4 tsp salt
  • 1 tblsp worcestershire sauce
  • 1/2 tsp ground black pepper

Potato salad
  • 80 g celery
  • 2 tsp dijon mustard
  • 100 ml mayonnaise
  • 1 kg new potatoes
  • 60 ml red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 small onion
  • a handful of medium pickles/gherkins
  • 2 tblsp chopped parsley

Method

Burgers
  1. Break up the mince in a bowl.
  2. Very finely chop the ½ onion and sprinkle it and the remaining burger ingredients over the mince.
  3. Toss lightly with hands to mix and form 3 equal balls.
  4. Pat balls lightly to flatten the meat to about ¾ inch thick then press down in the centre to create depression that is ½ inch thick.
  5. Heat up the pan on a medium/hot burner and add a small amount of oil.
  6. Add the burgers, depression side up. Cook the burgers, flipping once, until ready. About 4 minutes per side.
  7. Toast the inside of the buns in the grill until just browned.
  8. Serve the burgers on the bun with lettuce, tomato, onion, pickle, ketchup, mayonnaise and mustard (as desired).
  9. Serve and enjoy!
Potato Salad
  1. Cover potatoes with cold water and bring to a boil. Simmer at medium heat until cooked but still quite firm (about 12-14 minutes).
  2. Cool potatoes under running cold water. Once cool enough to handle, slice into chunks and place in a large bowl.
  3. Add the vinegar, salt and pepper and mix to coat.
  4. Cover the bowl with cling film and refrigerate about 20 minutes.
  5. Meanwhile, finely shop the celery rib, red onion and pickles.
  6. When the potatoes are cool, toss with the celery, onion, pickles and the remaining ingredients.
  7. This can be served immediately or else refrigerated for up to one day.




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