CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Eggs, Dairy, Grains | Anything, Can, Cook, You | 4 | Servings |
INGREDIENTS
Sunflower oil, for frying | ||
1 | Onion | |
450 | g | Lean minced beef |
Dollop tomato ketchup | ||
Good dash Worcestershire | ||
sauce | ||
1 | Egg | |
Good pinch dried mixed herbs | ||
100 | White wine vinegar, plus 1 | |
tbsp | ||
6 | Gherkins, 6 to 8 | |
150 | Double cream | |
1/2 | t | White mustard seeds |
225 | g | Baking potato |
1 | Bunc fresh chives | |
1/4 | Heaped tsp chilli powder | |
1 | 75 grams bag fresh salad | |
leaves | ||
Maldon sea salt and freshly | ||
ground black | ||
pepper |
INSTRUCTIONS
Heat a large frying pan. Finely chop the onion. Add 1 tbsp oil to the pan and cook the onion for 2-3 minutes until softened, stirring occasionally. 2 Place the beef in a bowl with the tomato ketchup, Worcestershire sauce, egg, mixed herbs and plenty of seasoning. Tip in the cooked onion and mix until well combined. 3 Return the frying pan to the heat and using slightly wetted hands, shape the beef mixture into four patties. 4 Brush the pan with a little more oil and cook the beef patties for 4-5 minutes on each side for medium to well done. Set aside on a warm plate to rest. 5 Grate the black pepper into the bottom of a small pan. Add the vinegar and cook until reduced to almost nothing. Heat a deep-fat fryer or 5cm/2" oil in a wok to 190C/375F. 6 Slice the gherkins. Add most of them to the reduced vinegar mix, (reserving some for a garnish) with the cream and mustard seeds. Cook down gently until slightly reduced and thickened. 7 Season to taste and stir in any juices from the rested beef patties. Cut the potato into julienne strips or coarsely grate by hand or in a food processor. 8 Rinse well under cold running water then place in a tea towel to squeeze out the excess moisture and then pat dry on kitchen paper. 9 For the Dressing: Place the remaining tbsp of vinegar in a small bowl. Add the seasoning, stir until dissolved and whisk in 4 tbsp sunflower oil. Reserve some whole chives for garnish, snip up the rest and whisk into the dressing. 10 To test that the oil is ready, add a bread cube - it should bubble and float on the surface almost immediately. 11 Fry the potatoes in batches, if necessary for a few seconds until crisp and golden brown. 12 Remove the fries with a slotted spoon and drain on kitchen paper. Mix together the chilli powder and a heaped tsp of salt and use to season the fries. 13 Place the salad leaves in a bowl and season generously. Pour over the dressing and toss to coat. 14 Stir any juices from the burgers into the sauce. Arrange a burger on a serving plate and spoon over some of the sauce. Garnish with the reserved gherkin slices and some whole chives. Add a mound of the seasoned chilli fries and some salad. Serve at once. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 374
Calories From Fat: 227
Total Fat: 24.5g
Cholesterol: 130.9mg
Sodium: 100.3mg
Potassium: 607.8mg
Carbohydrates: 13.7g
Fiber: 2g
Sugar: 2.1g
Protein: 23.1g