The Best hamburger and chips

serves 5

 

for the hamburger patty
400g brisket
200g magro
1 tbsp homemade breadcrumbs
5 drops Worcester sauce
1 onion, finely chopped
1 tsp thyme leaves, finely chopped
1 Organic free-range egg
Maldon sea salt
Freshly ground pepper 
1 tbsp of olive oil

for the chips 
5  King Edwards, Maris Piper, Romano or Desirée potatoes

Vegetable of sunflower oil for fying
1 rosemary sprig 

for plating up the burger 
5 big gherkins
5 slices Cheddar cheese

10 slices streaky bacon
5 burger buns

for the horseradish sauce 
2 tbs creamed horseradish 
125ml sour cream
handful of chives

Maldon sea salt

freshly.ground black pepper


for the caramelised onion relish 

5 red onions, finely sliced

• 2 tablespoons sunflower oil
• 2 tablespoons brown sugar
• 100 ml red wine
• 1 tbsp fresh thyme
• 3 tbsp balsamic vinegar

1. In a medium saucepan, gently fry the onion for about 15 minutes; stiring frequently.

2. Add the remaining ingredients and simmer with the lid on for 10 minutes, then remove the lid and continue to simmer for a further 5 minutes to reduce the remaining liquid.

3. Transfer to a jar and, once cool, transfer to the fridge.

4. Mix all the ingredients for the horseradish sauce together and transfer to the fridge.

5. Heat the oil in a frying pan and cook the onion until soft and golden brown. Set aside to cool.

6. In a large bowl, mix all the burger ingredients together( except the oil!). Form into five patties (I used a burger press); place on parchment, cover and refrigerate for an hour.

7. Heat a  lightly-oiled griddle pan and cooked the burgers for 3 minutes before turning them. Once turned, add your cheese slice and continue to cook for another 2 minutes; toasting the buns at the same time ( cut-side down).

8. To make perfect chips you have to fry twice; in oil that is 180ºc. Towards the ended of the second stint in the fryer I add a sprig of rosemary. Once golden and crispy, toss them in a paper-towel lined  colander to remove any excess oil. Transfer to your serving plates and season; adding some of the fragrant rosemary fronds.

9. Plate up the burger and enjoy.