A meal that's sure to please the whole family!
- 680 g mince beef (24oz)
- 5 g chopped thyme
- 5 g chopped chives
- 2 each plum tomatoes
- 0.25 head ice berg lettuce
- 0.25 each red onion
- 4 sour dough baps
- makes 6-8 portions:
- 4 each plum tomatoes
- 1 each shallot
- 1 each red pepper
- 0.5 each garlic clove
- 5 g chopped parsley
- 5 g chopped chives
- 1 tsp vinegar
- carrot sticks to garnish
- 2 each large maris piper potatoes per person
- Mix the mince, thyme and chives together in a bowl. Divide the mix into 4 equal parts; this will give you 4, 6 oz portions.
- Take one portion into your hand and using a clapping motion slap the mince from one hand to the other until the meat becomes tight and compact, in a ball shape.
- This will keep the burger from falling apart while cooking. Repeat this with the other 3 portions and allow them to rest in the fridge.
- It is best to use a griddle pan to cook burgers as this allows the excess fat to roll away as the burger cooks. Once the pan is hot place the ball of meat into the centre.
- Use the palm of your hand to press down onto the meat so that a circle burger shape is made.
- Allow the burger to cook over a moderate heat until the juice begins to bubble up through the centre of the burger, now you can turn it over and continue cooking on the other side until cooked through.
- Begin by peeling the potatoes and squaring them off, which is cutting away the uneven sides until you have an even rectangular shaped box.
- The trimmings from this can always be used in a soup or if you don't peel the potatoes first, the trim can be used to make potato wedges the following day.
- Once the potato is shaped cut into evenly sized chips, this is also important as they should all take the same time to cook.
- Once you have cut the chips rinse them under cold water but avoid soaking them in it as this will increase their moisture content.
- Place the chips into a pot and cover with cool water. Place the pot over the heat and bring to a simmer for 4 minutes. Now gently strain and allow the chips to cool. This will be the first blanch.
- Set the temperature on a deep fat fryer to 190°C. Allow the fryer to come up to temperature before placing in the chips in small amounts to the oil.
- Now the outer shell of the chip will Crispin faster in the oil and the chip will absorb less fat while cooking. Once golden brown, strain over kitchen paper and serve.
- Tomato Sauce Method
- Place the chopped tomatoes, chopped shallot, peeled garlic and chopped pepper into a jug blender.
- Begin blending on a slow speed and add in the vinegar. Continue blending until smooth, remove from the blender and add the chopped herbs.
- Serve in a ramekin on the side of the burger with a few carrot sticks sticking out.
- The child can then use the stick to put the sauce onto the burger and hopefully eat the stick too!ii