Roger's Recipes

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Crawfords Butchers (020 8422 4922)

39 Oldfields Circus, Northolt UB5 4RR (map)

Opening hours
Monday-Friday: 8am – 7pm
Saturday: 8am – 6pm
Sunday: 10am – 4pm

Homemade Burger with Thrice (3x) Cooked Chips

The only way to really know what's in your burger is to make it yourself. These burgers are delicious and easy to make. You could serve them with any chips you like but these are really worth the initial effort. Makes 4 burgers.

Nut allergy: This recipe uses Groundnut oil; you can use other types

Burger ingredients
450-500g minced beef
50g breadcrumbs (you could put a couple of slices of bread in a food processor or even smash up 4-5 cream crackers in a clean tea towel)
1 medium onion finely chopped
1 tablespoon tomato ketchup
1 tablespoon english mustard
1 sprig of coriander, chopped
1 level teaspoon smoked paprika
1 beaten egg
A good pinch salt and pepper (lots of pepper)

You will also need
Cheese
Baps, salad and dressings as you see fit
700g Maris Piper potatoes, peeled and cut into chip shapes
Oil for frying, groundnut is best (Nut Allergy! the clue is in the name)
Salt

First prepare the chips

Put the cut chips into a bowl under running water for 3-4 minutes to wash off the starch

Pour 2 litres of cold water into a large saucepan and add the potatoes. Put the pan over a medium heat and simmer gently for 15 minutes

Carefully remove the cooked chips and place them on a cooling rack to dry out. Leave for at least 20 minutes

Heat the oil to 130ºC. Fry the chips in batches until a light crust forms (approximately 5 minutes, they don't need to brown)

Remove from the oil and place them on a cooling rack with kitchen paper underneath it. Drain for 5 mins then place the rack into your freezer for 40 minutes

These can now be kept in the fridge for up to 3 days

Then it's this easy

Mix all the burger ingredients together thoroughly. Divide into 4 equal size balls, then gently slap the balls from one hand to the other into burger shapes (this compacts the meat)

Then with your thumb and index finger, make a dimple in the middle of the burgers (this stops them puffing up when you cook them). Place them in the fridge to firm for at least 30 minutes. but they'll keep for a couple of days

Heat a large frying pan over a medium-high heat and fry the burgers for 10-15 minutes until cooked through. Add a slice of cheese towards the end of cooking

Heat the oil in a deep-fat fryer or deep pan to 180ºC and fry the chips until golden brown (approximately 7 minutes). Drain on to kitchen paper and sprinkle with salt before serving

Slice the baps, fill, serve

Enjoy