| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Anything, You, Can, Cook | 4 | servings | |
INGREDIENTS
| Sunflower oil; for frying | ||
| 1 | lg | Onion |
| 450 | g | Lean minced beef |
| Dollop tomato ketchup | ||
| Good dash Worcestershire sauce | ||
| 1 | Egg | |
| Good pinch dried mixed herbs | ||
| 100 | ml | White wine vinegar; plus 1 tbsp |
| 6 | Gherkins; (6 to 8) | |
| 150 | ml | Double cream |
| 1/2 | ts | White mustard seeds |
| 225 | g | Baking potato |
| 1 | sm | 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
1 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.
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