Jamie Oliver's Burgers and Chips


It was really fun to grind my own meat! It turned out just like real ground beef but now I know what's in it and that little piece of peace just makes the burgers so much better. Next time, I'll add a little bit more of the spices and not so much breadcrumbs. Maybe the breadcrumbs were not dry enough. Anyway, they are normal burgers, but still one of the best I've made.

I didn't do the fancy rosemary salt, but it did sound tasty. Something to try the next time.

1kg/2lb 3oz chuck steak, or good minced steak
1 onion, peeled and finely chopped
olive oil
a pinch of cumin seeds (dash of ground cumin)
1 tablespoon coriander seeds (a little less than a Tbsp of ground coriander)
sea salt and freshly ground
black pepper
a handful of freshly grated Parmesan cheese
1 heaped tablespoon English mustard
1 large free-range egg
115g/4oz breadcrumbs (I used 3 stale slices of bread and food processed them)
8 burger buns

for the chips
2kg/4½lb large potatoes, skins left on, cut into chips 1cm/½ inch thick
olive oil, enough to coat the potatoes. I needed more than 1/4 cup
1 whole bulb of garlic
freshly ground black pepper
3 sprigs of fresh rosemary
zest of 1 lemon
85g/3oz sea salt

If you're using chuck steak to make your burgers, slice it up and pulse it in a food processor. Transfer the meat to a bowl. In a big frying pan, slowly cook the onion in a little olive oil for about 5 minutes until softened but not coloured. Add the onion to the meat - it will give sweetness to the burger. Using a pestle and mortar, bash up the cumin and coriander seeds with a pinch of salt and freshly ground black pepper until fine and add to the meat. Then add the Parmesan, mustard, egg and half the breadcrumbs and mix well. If the mixture is too sticky, add a few more breadcrumbs.

Lay some greaseproof paper on a tray or large plate and sprinkle over some of the remaining breadcrumbs. Shape the meat into 8 fat burgers and place these on top of the crumbs on the tray. Sprinkle more crumbs on top and press down gently. The burgers are better if they are chilled before cooking, so put them in the fridge for an hour or so.

Half an hour before you want to cook the burgers, put a large flat baking tray in the oven and turn the heat to 230°C/450°F/gas 8 (it could have used more time, or put to hi broil). Parboil your chips (still with their skins on) for about 10 minutes in salted boiling water and drain in a colander.

Heat some olive oil in a frying pan, smash the garlic bulb up and chuck in the cloves, then add the chips. Toss in the oil and season with freshly ground black pepper. Transfer the contents of the pan to the preheated tray and cook for 20 to 25 minutes until crisp and golden.

Now make your rosemary salt. Remove the leaves from the rosemary and put them in a pestle and mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if the mixture is too wet. Push this paste through a sieve, and keep to one side until you're ready to serve.

Take your burgers out of the fridge and fry them in a little oil on a medium to high heat for about 8 to 10 minutes, depending on the thickness of the burgers and how you like them, turning occasionally. Serve them on toasted burger buns, with tomato ketchup, and your fat chips sprinkled with the rosemary salt. Other great things to top your burger with are layers of sliced beef tomatoes, thinly sliced cheese, raw onion rings, lettuce, a grating of fresh horseradish - even a fried egg!

Makes approx. 8 burgers, from Jamie's Dinners

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