Faodail Burger and Chips

Its been a lovely sunny day here today at Faodail Farm Produce and Rural Retreats, dare I say nearly warm enough to contemplate a BBQ? Er, we decided against it! So here is the recipe for some yummy handmade burgers and chips, perfect to eat on your lap in front of the telly :-)

 

Faodail Burger and Chunky chips

Burger ingredients

500g of Faodail beef mince

1 onion, peeled and diced

2 garlic cloves crushed

1 free-range egg, beaten

50g of brown breadcrumbs

2 tbsp of flat-leaf parsley, chopped

2 tbsp of tarragon, chopped

1 tbsp of tomato purée

1 tbsp of soy sauce

1 tbsp of Worcestershire sauce

2 tbsp of tomato ketchup

1/2 tsp black pepper, freshly ground

1/2 tsp salt

 

Accompaniment ingredients

3 onions sliced

1 tbsp of fresh thyme leaves

½ tsp salt

25g butter

4 slices of Emmental or Gouda Cheese

4 Ciabatta buns or any white bun

1 Baby gem lettuce

 

Chip ingredients

1kg maris piper

30g parmesan (optional)

20ml truffle oil (optional)

Sea salt to season

Oil for frying

 

 

Method

 

Mix all the burger ingredients well in a bowl with your hands, once well combined shape into 4 equal patties and refrigerate for at least an hour.

For the chips… peel potatoes and cut into even(ish) chunky chips rinse in cold water. Bring a large pan of salted water to a rolling boil, plunge the chips into the boiling water for 5 minutes then drain and cool under running cold water. Heat your fryer or pan of oil to 140c, make sure the chips are patted dry with kitchen towel or a cloth as any excess water will cause the oil to spit. Blanch the chips at 140c for 8 minutes then remove from oil and leave to cool.

To caramelise the onions for the burger, melt the butter into a pan with the thyme add the onions and salt cook on a medium heat for approx. 25 mins until golden and sticky set aside until ready to serve.

To cook the burgers.. heat a tablespoon of oil in a hot pan once the oil is hot add the burgers being careful to lay them away from you, cook for around 6-8 minutes on each side then remove pan from the heat leave burgers in the pan rest topping with the Emmental cheese to melt slowly.

Heat the fryer back up to 180c and plunge the chips for a final cook of around 5-6 minutes until golden and crisp drain thoroughly and serve with parmesan shavings and a drizzle of truffle oil should you so choose!

Brush the ciabatta buns with oil and toast slightly on both sides under a grill.

Build the burger with the bun, onions and baby gem lettuce.

For an extra twist mix equal parts mayo, ketchup and American mustard for an easy burger sauce.