Name: Best of British burgers with triple-cooked chips
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
Ingredients: 4 large potatoes (we used Maris Piper), cut into chunky chips; 2l vegetable oil for frying; sea salt to serve; 500g beef mince best quality you can afford; 4 shallots finely chopped; 2 tsp English mustard; 1 large egg yolk; 25g breadcrumb; 1 tbsp vegetable oil; 4 rashers smoked streaky bacon; 4 large sesame-seed buns halved; 4 tbsp tomato ketchup; 8 slices red leicester; 1 large handful lamb's lettuce; 2 gherkins sliced lengthways; 2 vine tomatoes sliced lengthways; coleslaw to serve (optional)

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Best of British burgers with triple-cooked chips

Best of British burgers with triple-cooked chips

James Martin

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Serves 4

More effort

Prep: 25 mins

Cook: 40 mins

A star rating of 4.8 out of 5.23 ratingsRate

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Serve up beef burgers and golden crispy chips with fluffy insides - then stack them high with bacon, cheese, gherkins and tomatoes

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Ingredients

Nutrition

Units:

MetricUS

For the chips

4 large potatoes

(we used Maris Piper), cut into chunky chips
2l vegetable oil

for frying
sea salt

to serve

For the burgers

500g beef mince

best quality you can afford
4 shallots

finely chopped
2 tsp English mustard
1 large egg yolk
25g breadcrumb
1 tbsp vegetable oil

To serve

4 rashers smoked streaky bacon
4 large sesame-seed buns

halved
4 tbsp tomato ketchup
8 slices red leicester
1 large handful lamb's lettuce
2 gherkins

sliced lengthways
2 vine tomatoes

sliced lengthways
coleslaw

to serve (optional)

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Nutrition: per serving

kcal665
fat36g
saturates10g
carbs51g
sugars2g
fibre4g
protein33g
salt0.9g

low

Method

step 1

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.
step 2

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.
step 3

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).
step 4

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.
step 5

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.

RECIPE TIPS

MAKING YOUR OWN SESAME-SEED BUNS

If you can’t get sesame-seed burger buns brush 4 white rolls with a little beaten egg. Sprinkle 1 tbsp sesame seeds over each and bake in a hot oven (180C/160C fan/gas 4) for 5-10 mins until golden.

Recipe from Good Food magazine, May 2013

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A star rating of 4.8 out of 5.23 ratings

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