BEST OF BRITISH BURGERS WITH TRIPLE-COOKED CHIPS
Serve up beef burgers and golden crispy chips with fluffy insides - then stack them high with bacon, cheese, gherkins and tomatoes
Provided by James Martin
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 17
Steps:
- Put the potatoes in a large pan of salted cold water and boil for 6-8 mins or until tender. Drain well, return to the pan and shake with the lid on to fluff up the edges. Take care not to break up the chips too much.
- Heat the oil in your largest saucepan to about 150C, when a little piece of potato should just start to sizzle. Fry the chips for 5-8 mins until crisp but not brown. Dry thoroughly on kitchen paper and leave to cool.
- In a large bowl, mix together the beef mince, shallots, mustard, egg yolk and breadcrumbs until well combined. Divide into 4 equal portions and shape into burgers. Cover and chill the burgers in the fridge for at least 30 mins (you can prep these up to 2 days ahead).
- Heat a griddle pan until hot and coat the burgers in oil. Cook for about 10-12 mins, turning regularly, until cooked through. Leave to rest on a plate under some foil. Cook the bacon in the pan until really crisp, then set aside with the burgers. Place the cut side of the buns onto the griddle to toast slightly.
- Reheat the oil so that it's really hot - about 180C - and again cook the chips for 5 mins or so until golden. Drain and sprinkle over sea salt. Spread ketchup over the toasted buns and fill each with the burgers and other ingredients. Serve with the chips and some coleslaw, if you like.
Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.9 milligram of sodium
ULTIMATE BRITISH BURGER
What can I say? This burger is unique, outrageously delicious and an indulgence every human deserves to have once in their lifetime - the perfect cheese-topped burger, tender Worcestershire oxtail, and a dipping bowl of the most incredible gravy. Cook two burgers at a time so you can really take care of the timings, and make this one of the best gastronomic experiences ever.
Provided by Jamie Oliver
Categories Lunch & dinner recipes British Beef Lunch & dinner recipes
Time 4h30m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Season the oxtail with sea salt and a generous pinch of black pepper, then brown all over in a casserole pan on a medium heat for 10 minutes, turning occasionally while you peel and slice the onions.
- Remove the oxtail to a plate, add 1 tablespoon of oil and the onions to the pan, and cook for 5 minutes, stirring regularly.
- Return the oxtail to the pan, stir in the flour to coat, then add 4 tablespoons of Worcestershire sauce and the stock. Bring to the boil, then cover and place in the oven for 3 hours to 3 hours 30 minutes, or until the meat is super tender.
- Strain the gravy into a separate pan and put aside, then tip the meat and onions back into the pan.
- Once cool enough to handle, carefully pick through the meat, discarding the bones and any wobbly bits, then gently mix back with the onions and a splash each of gravy and Worcestershire sauce, being careful not to break up the meat too much. Pick, roughly chop and stir through the parsley leaves (reserving the stalks).
- For the burger sauce, finely chop the gherkins, tomato, little gem and reserved parsley stalks, then transfer to a bowl, stir in the yoghurt and season to perfection.
- Shape the minced meat into four equal-sized patties, being quite rough so they're not too compact, then season the outsides with salt and pepper.
- I like to cook two burgers at a time to achieve perfection, so get two pans on the go - a large non-stick pan on a high heat for the burgers and another on a medium heat for the buns.
- Place two patties in the large pan, pressing them down slightly with a fish slice, then cook for 8 minutes in total, turning every minute and brushing with a little English mustard after the first turn. Put the gravy and oxtail pans on a low heat to warm through.
- When the burgers are almost cooked, halve and toast two burger buns in the second frying pan. Finely slice the cheese and place on top of each burger, add a splash of water to the pan, then cover with a lid or a metal bowl and cook for a further 30 seconds, or until the cheese has melted.
- To assemble the burgers, spoon a quarter of the burger sauce on to each toasted bun base, sit a burger on top, spoon over 1 tablespoon of the pulled oxtail (save the rest for another day) and place the bun lid on top. Serve the gravy in a bowl on the side for dunking. Repeat with the remaining two burgers.
Nutrition Facts : Calories 686 calories, Fat 35.5 g fat, SaturatedFat 17 g saturated fat, Protein 46 g protein, Carbohydrate 44.6 g carbohydrate, Sugar 9.5 g sugar, Sodium 1.9 g salt, Fiber 3.4 g fibre
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