Difficulty 2/5
This is a perfect lunch for one of those days were you feel like having a greasy meal without having to go to Mc D and have whatever meat medley is in there, or paying overprice for a dry “gourmet” burger. You can make it by yourself with the meat you want to buy and but whatever you want in it! A recipe to lick your fingers! Instead of the regular cheddar cheese, I used a buttery semi-solid cheese (like Port du Salut, or Mozzarella or any other buttery easy-melting cheeses you might find!) because every time I have I juicy Lucy I find it very wasteful wth cheddar cheese; it drips before you can eat it! So this cheese melts readily but does not turn to absolute liquid. Please feel free to use cheddar anyway if you prefer ;). I also give you some tips for extra crispy fries aaaaand the recipe for my famous coleslaw which is A-MAZING 🙂 Enjoy!
Portions: 5 burgers
Ingredients:
For the burger:
– 1.2kg minced beef meat (I used 5% fat Angus)
– 80g green onion
– 1 tsp paprika
– 1 tsp cumin
– 1 tsp whole-grain mustard
– 1 1/2 tbsp salt
– pepper to taste
– 300g buttery cheese for the filling
– oil for frying
– 1 cup flour for breading
– 2 eggs for breading
– 70g bread crumbs for breading
For the fries:
– 4 tbsp salt
– 1kg frying potatoes
– 1L oil for frying
For the coleslaw:
– 1/4 white cabbage
– 1/4 purple cabbage
– 100g carrots
-1 green apple
– 300g mayonnaise
– 30ml apple / apple cider vinegar
– 2 tbsp sugar
– salt to taste
– Raisins (optional)
Procedure:
1. We’ll start with the salad, it gets better as time goes by ;). So I washed all the veg and cut really thin strips of the cabbages and apple, and grated the carrot, making use of its length as it goes through the grater.
2. Mix the mayo, vinegar, sugar and salt and toss the salad in it. Garnish with some raisins and that’s it! 🙂
3. Now for the fries, peel them and cut them. I don’t like to cut them thin Mc D style, but I try to keep them 1cm thick you so clearly have the crispy outside and the soft inside. So here goes my tip number 1 for crispy fries: keep them in water with the 4tbsp of salt from the recipe and leave them there for about 30min. The salty water will prevent them from oxidizing but also will remove water from the potatoes –> extra crispy.
4. We’re going to double fry these and this is my tip number 2 for crispy fries. For the first fry, have the oil hot but on the minimum on your burner, so that it only bubbles slightly when the potatoes go in. You remove them onto paper towel when you can freely put a knife through them. This means that it’s fully cooked inside and then we add the crispy layer on the second fry.
5. For the second fry, put the burner on full so that it really bubbles up now and wait for the potatoes to go really golden. Take them out onto paper towel again and add salt straight away.
6. Now for the burgers!!! Cut the onion in small cubes and cook them in a bit of oil until they become translucent. Then leave them to cool to room temperature. Then mix this and the rest of the ingredients with the meat.
7. For filling, flatten out the meat mix, put some grated cheese in the middle
8. Make another layer of meat slightly larger than the last and put it on top of the first. Then use the larger edges to stick it to the one below.
9. To bread it, we first pass it through flour; make sure to tap out the excess. Then dip in mixed egg (not whipped); let the excess drip. Finally, go into the bread crumbs. Keep them in the fridge for at least 15min so the egg sticks to the meat.
10. Fry these bad boys in vegetable oil, it should at least go up to half the burger’s height. Cook to your favourite cooking point, I like the medium so they’re nice and moist :).
11. Make your burgers into sandwiches or just eat them off a plate! I ate mine with iceberg lettuce, tomato, avocado and bbq sauce (from my home-made recipe).
Serve pretty and enjoy!
