How many of us have ever made a hamburger and chips from scratch? There’s a reason why those big fast food chains are so big – making this meal takes some effort!
The good news is that if you go to the trouble to make this yourself, the results are far better than the fast food competitor. Plus it is very satisfying to produce golden crispy home made chips. What makes a great burger? Two things: the meat and the bun. The mince should be somewhat fatty and taken from the “cheapest” cut of beef. And whoever worked out that brioche is the best bread for burger buns deserves a medal. Here’s our recipe to serve the best cook-at-home burger and chips.
Total preparation and cooking time: 45 mins
Serves: up to 8
For the patty
750gms beef brisket + 750gms chuck steak both minced (ask your butcher) OR 1kg beef mince + 250gms veal mince + 250gms very finely diced streaky bacon
For the finished burger
- Brioche Buns (as many as you need up to 8)
- Sliced cheese (something strong tasting like vintage cheddar, allow 2 per burger)
- Large gherkins thinly sliced
- Ripe tomatoes thinly sliced
- Crisp lettuce (like iceberg) thinly sliced
- Red onion, thinly sliced and soaked in ice-water
- American mustard
For the chips
- 1kg large potatoes, peeled and sliced into batons (approx. 1cm thick), rinsed in cold water
- 2L sunflower or vegetable oil for deep frying
For the patties
- Combine the minced meat with some salt and pepper and form into 2.5cm high patties almost as wide as the buns. Many recipes use breadcrumbs, eggs and herbs but this ruins the nature flavour of the beef you are cooking! Any patties you are not using can be frozen for future use.
- Set a large pan on medium high and wait a few minutes for the pan to heat up, then drizzle some olive oil in the pan then gently place in your patties. Make sure you don’t overcrowd the pan – you may have to cook the patties in batches. Cook patties as you would a steak, 3-4 minutes each side. This timing will produce medium rare burgers. If you want your patties closer to well done, simply cook for longer by flipping them every 30 seconds for an additional 3-4 minutes.
- Lower the heat and place 2 slices of cheese on top of each patty and let the cheese slightly melt.
- Meanwhile, butter the buns and place under the grill to toast until golden
Bun base > lettuce > onion > tomato > gherkin > patty > sauces (if using) > Bun top
For the chips
- Blanche the cut potatoes in boiling water for 5 minutes to almost completely cook through
- Meanwhile heat oil in a large saucepan until very hot. You can check if it’s ready to deep fry by dropping small amount of potato or bread in - if it begins to fry instantly the oil is hot enough.
- Cook the potatoes, in batches if necessary, until they are golden and crispy (10+ minutes)
- Drain on paper towel then toss with salt
If you do all this once you will gain a new appreciation for why fast food is so convenient.