Cheeseburger & chips

Cheeseburger & chips

  • 1
  • 2
  • 3
  • 4
  • 5
(33 ratings)

Prep: 25 mins Cook: 45 mins

Easy

Serves 10
Homemade burgers and chips beat shop-bought every time. Why not make double and freeze a batch?

Nutrition and extra info

  • Can be frozen uncooked

Nutrition:

  • kcal558
  • fat21g
  • saturates8g
  • carbs58g
  • sugars3g
  • fibre4g
  • protein38g
  • salt0.87g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1¼kg lean beef mince
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 140g breadcrumb
  • 100g mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp Worcestershire sauce
  • 1 egg, lightly beaten with a fork
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp mild chilli powder
  • 2½ kg bag of potato, cut into chunky chips
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp plain flour
  • 10 tsp olive or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • burger buns, lettuce, sliced red onion, tomatoes, gherkins, and sauces or relishes, to serve

Method

  1. Tip the mince into a large bowl with the onion, breadcrumbs, cheese, parsley, Worcestershire sauce, egg, chilli powder, ½ tsp salt and some pepper. Mix together well with your hands, then divide the mixture into 10 and shape into burgers.

  2. Bring 2 large saucepans of water to the boil (or prepare the chips in batches if you don’t have enough big pans). Add the chips, bring the water back to the boil and set your timer for 3 mins. After 3 mins, drain the potatoes well and tip onto one or two large kitchen-papercovered trays. Scatter with the flour and some seasoning and gently toss to coat.

  3. Freeze the burgers and chips (see freezing tips, below) or, to cook straight away, heat oven to 200C/180C fan/gas 6. In a baking tray, toss the chips in a little oil, then roast for 35-40 mins until crisp and golden. Meanwhile, heat a griddle pan, grill or barbecue until hot, then cook the burgers for about 5-8 mins on each side, or until cooked to your liking. Sandwich the burgers in toasted buns with salad and sauces, then serve with the chips.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
pattipiesb's picture
pattipiesb
19th Feb, 2017
3.8
I used two eggs to bind the burgers, 1 egg is just not enough for that amount of meat.
Dot Cotton
7th Jun, 2015
5.05
Followed the recipe only left out the chilli & used dried parsley as didn't have fresh. They were delicious, really moist & tasty. Cooked on the BBQ & didn't break up as I had Coated them in flour & put them back in the fridge after making them until they were needed. 5 stars
carla-j
26th Aug, 2014
5.05
Made these a bunch of times now, always a winner. Cost effective too. I also sometimes make thinner 'patties' and tightly enclose two around a slice of mozarella, they ooze magnificently when they come out the oven!
Jodysheff
11th May, 2014
Made these last night and they were lovely! I'm a complete beginner in the kitchen so this was an easy thing to make. Put 2 white slices of bread in the food processor for the the breadcrumbs and missed out the Worcester sauce as not keen. Took advice of using flour to coat which may have held them together as mine didn't crumble. Will try more chili powder next time as didn't have a kick to them and I used a hot one instead of mild! Rating not working but it's a 5 star.
yates19924
26th Jul, 2013
I make these burgers a few times a month, I add garlic and bit more salt, they don't fall apart when cooked on a pre heated grill, haven't tried them on a BBQ though. Use the best quality mince that you can for the best taste!
pimper63
9th Jun, 2013
3.05
The burgers wouldnt bind :(
sammy_chefess
6th May, 2013
3.05
Made for the 1st time last week, forgot to rate. Tasted amazing, only problem was I forgot to freeze them, so they just crumbled apart when cooking them. Instead I put them in the oven, turned out just as nice, but didn't crumble.
clareocallaghan1
29th Apr, 2013
5.05
fantastic. Loved these burgers & they are so easy to make. I didn't have any worcestershire sauce or parsley. I also used bread that was in the house, i just put in2 a food processer to make the bread crumbs. Lovely taste with the cheese & onions in it & when cooked you can get a slight taste of the chili powder. highly recommend & will be making these again.
jennybeggs
3rd Sep, 2012
5.05
Made these for a BBQ - simple to make and were a big hit. Didn't fall apart like burgers I've made before!
scotslass38
8th Aug, 2012
4.05
Left out the cheese, fab! The egg and breadcrumbs combine well enough. With regards to the burgers falling apart...mix all ingredients and add the mince last, handling the least time possible. Less chance of them falling apart or losing the flavour or juices.

Pages

lydbabes
27th Dec, 2015
can you cook the burgers in the oven? new to this... thanks :)
SusanThorogood
29th Jul, 2014
I mean a recipe that you don't have to boil potatoes first for oven chips
SusanThorogood
29th Jul, 2014
Can you give me a recipe that doesn't involve boiling the photoessays first for oven chips
m5ets26
16th Sep, 2013
I love these did them for all the family and when down really well.
carla-j
26th Aug, 2014
5.05
Try making thinner 'patties' and tightly enclosing two around a slice of mozarella, they ooze magnificently when they come out the oven!
frugalcook
30th Dec, 2013
Try cooking these for longer before the first couple of turnings to stop them from falling apart