- 1¼kg lean beef mince
The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 140g breadcrumb
- 100g mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- small bunch parsley, chopped
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
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
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 is made from pressing sunflower seeds and extracting the oil. It's usually…
- burger buns, lettuce, sliced red onion, tomatoes, gherkins, and sauces or relishes, to serve
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.
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.
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.
Cooking from frozenFor best results, defrost the burgers overnight in the fridge, then cook as per the recipe. But if you forget, you can just cook everything from frozen. Heat oven to 200C/180C fan/gas 6 and spread the burgers and chips out on separate oven trays. Cook the chips as before until golden and crisp, shaking halfway, and the burgers for 40 mins, turning halfway, until the centre is hot.
How to freezeTip portions of the floured chips straight into freezer bags, then seal to freeze. Stack burgers between squares of baking parchment in a container or on a tray wrapped in cling film – the parchment will stop the burgers sticking together (but don’t use greaseproof). Then simply remove as many burgers as you need at one time and re-cover the rest.