Burgers are better when you make 'em yourself, so here goes.
Good quality minced beef - 500g of it or a pound (lb) in old money. Anyway, put it in large bowl and chuck in the following:
Good quality minced beef - 500g of it or a pound (lb) in old money. Anyway, put it in large bowl and chuck in the following:
A couple of finely chopped spring onions
A finely chopped or crushed glove of garlic
A pinch (of your own choosing) of dried chilli flakes (or chopped fresh chilli if you can be bothered)
A good handful of chopped parsley
A good seasoning of sea salt and ground black pepper
One jolly good, free range egg.
Just as an aside, I'm not getting all Nigella on you here but when I say free range eggs, that's because cheap, battery eggs are horrible, nasty and barbaric. Not to mention that they taste rubbish.
Anyways, I digress.
OK, mix the contents of the bowl well. Shape the mixture into burgers either by hand (by getting a handful of mince, about the size of a tennis ball and pressing it flat - to a burger shape) or using a burger press (you can pick these up for about a fiver from Lakeland). Stick the burgers on a tray in the fridge while you sort out the chips.
Chuck a couple of handfuls of new potatoes into a pan of boiling salted water and boil for 10 minutes.
While I'm on the subject, why do people say par-boil? Shouldn't it just be boil? You can't even part-boil something because by virtue of the fact that it's boiling in water then you're boiling it.
Once again, I digress.
Drain the potatoes and leave them to cool slightly, until you can handle them. When cool enough, slice the potatoes however you fancy then heat up some olive oil in a large frying pan.
Meanwhile, put your grill on high and take the burgers out of the fridge.
When both the frying pan and grill are hot, add the potatoes to the pan and put the burgers under the grill.
Give the potatoes a good sprinkle of paprika and give them a toss every couple of minutes.
Keep your eye on the burgers and when the top looks nice and browned, flip 'em over and do the other side. Don't, whatever you do, however tempted, press the burgers with an implement of some sort. All you'll do is squeeze all the moisture out and you'll end up with coasters for burgers.
Toss the potatoes until they're crisp and golden. This should correspond with the burgers being ready and serve the burgers and chips with a nice, fresh salad. I also like a dollop of mustard and a bunch of jalapenos. Add cheese, onions, mushrooms or whatever takes your fancy.
These are great, quick and cheap and much better than going to MucDonalds any day of the week.
Remember, any questions on this or anything else cooking related, message me on Twitter @blokeinkitchen or Facebook.
Happy eating!
The Bloke
A finely chopped or crushed glove of garlic
A pinch (of your own choosing) of dried chilli flakes (or chopped fresh chilli if you can be bothered)
A good handful of chopped parsley
A good seasoning of sea salt and ground black pepper
One jolly good, free range egg.
Just as an aside, I'm not getting all Nigella on you here but when I say free range eggs, that's because cheap, battery eggs are horrible, nasty and barbaric. Not to mention that they taste rubbish.
Anyways, I digress.
OK, mix the contents of the bowl well. Shape the mixture into burgers either by hand (by getting a handful of mince, about the size of a tennis ball and pressing it flat - to a burger shape) or using a burger press (you can pick these up for about a fiver from Lakeland). Stick the burgers on a tray in the fridge while you sort out the chips.
Chuck a couple of handfuls of new potatoes into a pan of boiling salted water and boil for 10 minutes.
While I'm on the subject, why do people say par-boil? Shouldn't it just be boil? You can't even part-boil something because by virtue of the fact that it's boiling in water then you're boiling it.
Once again, I digress.
Drain the potatoes and leave them to cool slightly, until you can handle them. When cool enough, slice the potatoes however you fancy then heat up some olive oil in a large frying pan.
Meanwhile, put your grill on high and take the burgers out of the fridge.
When both the frying pan and grill are hot, add the potatoes to the pan and put the burgers under the grill.
Give the potatoes a good sprinkle of paprika and give them a toss every couple of minutes.
Keep your eye on the burgers and when the top looks nice and browned, flip 'em over and do the other side. Don't, whatever you do, however tempted, press the burgers with an implement of some sort. All you'll do is squeeze all the moisture out and you'll end up with coasters for burgers.
Toss the potatoes until they're crisp and golden. This should correspond with the burgers being ready and serve the burgers and chips with a nice, fresh salad. I also like a dollop of mustard and a bunch of jalapenos. Add cheese, onions, mushrooms or whatever takes your fancy.
These are great, quick and cheap and much better than going to MucDonalds any day of the week.
Remember, any questions on this or anything else cooking related, message me on Twitter @blokeinkitchen or Facebook.
Happy eating!
The Bloke
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