- Recipes
- Matt Tomkinson's Home-ground Beef Burger
Ingredients
- 800g minced beef
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- 2½ tbsp worcestershire sauce, half a tsp for the rarebit, the rest for the burger
- 1 tbspn anchovy paste
- 2 tbsp parsley, chopped
- 1 splash oil, (for the burger)
- 6 maris piper potatoes, peeled
- 25g plain flour
- 25g butter
- 65g stilton, crumbled
- 65g cheddar, grated
- 110ml ale
- ½ tsp english mustard
- 100ml tomato ketchup
- 100g american mustard
- 4 burger buns, to serve
- 1 baby gem lettuce, to serve
Method
Step 1
Sweat the onion and garlic in a little olive oil until translucent and allow to cool.
Step 2
Mix with the beef mince and the rest of the ingredients. Shape into 4 even burger patties, using a press or by hand. Chill for half an hour in the fridge.
Step 3
Meanwhile, slice the maris piper potatoes into thick chips and wash well under cold water. Place in a pan and cover with fresh cold water. Season and bring to the boil.
Step 4
Once boiling, remove from the heat and drain - making sure not to break up the chips. Spread out on a tray to cool and dry.
Step 5
For the rarebit, melt the butter in a saucepan and add the flour to form a roux. Cook gently for 2 minutes and then slowly add the beer, whisking all the time.
Step 6
Bring to the simmer and cook very gently for 5 minutes, stirring continuously. Add the rest of the ingredients, season, and mix well until smooth. Pour into a suitable container and leave to cool.
Step 7
Season the burgers and sear both sides in a hot pan with oil. Transfer to an oven set to 180°C/gas mark 4 and allow to cook through for 10 minutes.
Step 8
Remove the burgers from the oven, spoon a little of the rarebit mix over each and transfer to the grill or barbecue for a few minutes so that the rarebit mixture is bubbling on top. Allow to rest for a couple of minutes.
Step 9
Deep fry the chips at 180°C until crispy and golden, drain and season as you wish.
Step 10
Place the burgers in the buns along with some lettuce and slices of tomato. Mix the ketchup and mustard together to make the burger sauce and spoon onto the burgers. Serve with the chunky chips.
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Ocado British Plain Flour 1.5kg
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Lea & Perrins Worcestershire Sauce 150ml
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