Burger
n’ fries

beef / potato / cajun

 
 

#Story
Time

We’ve both had a lot of burgers in our day - more than we would like to admit to be fair!

I’ve fucked about with this recipe since I was about 20. From trying out Heston’s fancy bastard 6 day recipe to taking inspiration from the glories of McDonalds. This is a meat in the middle kinda’ scenario. (See what I did there - fucking hilarious!) It may not be completely perfect yet, but we think it’s bloody delicious and a monthly staple in our house. Tell us when you have a better one.

So, If you’ve read a few of our recipes you’ll know that we, especially Jade, love the sauce!! And no, we’re not talking about the alcoholic kind this time.

Anything that you can dip, drizzle or saturate your food in to optimise the pleasure senses is always very kindly accepted! The more the better! In fact, I get really upset if a dish doesn’t have sauce to go with it!

This. Sauce. Is. Amazing.

I know we’re supposed to be all humble and modest but it’s so tasty I can’t help but brag about it. If you can't be bothered making the recipe, which is completely worth it btw, at least make the burger sauce. You won’t be disappointed!

Cam

Junk’s Jam:

Serves 4

Hey!

Yeah, yeah, we know this is stereotypical junk food, which we try not to do, but it’s a stereotype for a reason! It’s the tits! In essence it’s a sandwich, two pieces of bread incasing a meaty/veggie substance. Along side pizza it is the quintessential fast food product. Although, similarly to pizza, to make it really good it takes a lot of love and knowledge! For starters, don’t buy shite mince meat from the supermarket. To REALLY elevate this shit you need to do a wee bit more than the wee bit more you would normally do!

Equipment…

>Deep-Fat Fryer
>Spice Grinder or Pestle & Mortar
>Meat Grinder (Or ask the butcher !)
>Colander

WEB-Allergens-Burgern'Fries.png

The Recipe

Stage #1
>the PREP

The Buns

  • Fabulous Option - make Our sexy homemade Burger Bun’s!

  • Lazy Option - Go to the shop, buy the cheapest Sesame Bun’s you can find. On this occasion the cheaper the better!

 
 

Cajun Spice Mix

This makes more than you need but if you’re making a spice mix it’s always best to make more than you need and save the rest for later!

1 Tbsp Smoked Paprika
1 Tbsp Paprika
1 Tbsp Dried Oregano
1 Tbsp Dried Thyme
2 Tsp Crispy Onions
2 Tsp Garlic Powder
2 Tsp Cracked Black Pepper
2 Tsp Fennel Seeds
2 Tsp Ground White Pepper
2 Tsp Maldon Salt
1 Tsp Cayenne Pepper
1 Tsp Red Pepper Flakes

  • Put all of the spices into a grinder or pestle & mortar and grind them down to a powder. 

  • Store in an airtight container - it will keep for a couple of months!

 
 

Burger Sauce

1 Banana Shallot
2 Gherkins
2 Tbsps Frenchs Mustard
3 Tbsp Mayonnaise
1 Tbsp Ketchup
3 Tsp Dill
1 Tsp Flat Leaf Parsley
2 Tsp Sriracha 
1/2 tsp White Wine Vinegar
1/2 Lemon (Juice)

Table Salt
Cracked Black Pepper 

  • Finley chop the Gherkins, Shallots, Dill and Parsley.

  • Mix all of the ingredients together.

  • Season with Salt and Pepper to taste. 

 
 

Fried Onions

2 White Onions

30g Butter
Vegetable Oil
Salt

  • Peel and cut the Onion’s into rounds. 

 
 

Bacon

12 Smoked Streaky Bacon 

Greaseproof Paper

  • Line a tray with Greaseproof Paper. Add the Slices of Bacon and grill until crispy. 

  • Reserve the Bacon Fat to cook your Burger! 

 
 

Burger

300g Beef Chuck
200g Rump Steak
200g Beef Shin
2 Red Onions
2 Cloves Garlic
2 Egg Yolks
50g Panko Breadcrumbs
60g Parmesan Cheese

Vegetable Oil
Bacon Fat
Maldon Salt
Black Pepper
20g Butter

Clingfilm

  • Wrap a tray in Clingfilm. Dice the Beef Chuck, Shin and Rump.

  • Run the meat through a meat grinder twice on a 0.4cm fitting. Place onto the tray and chill.

  • Peel and finely dice the Onions and Garlic.

  • Heat a pan with a little bit of Oil. Fry off the Onions and Garlic until soft then chill fully.

  • Mix all the ingredients together and season well with Salt and Black Pepper 

  • Weigh into balls of 8 x 120g and press down into neat circles. Place in the fridge for a minimum of 1 hour. 

 
 

Cajun Fries

5 Albert Bartlett Potatoes
150g Cornflour

Vegetable Oil 
Salt
Cajun Spice mix

  • Cut your Potatoes into thin Fries. Keep the skins on!

  • Place the Fries into a bowl and run under cold water for 10 minutes, give it a mix half way through. 

  • Heat your fryer to 140ºc.

  • Drain the Fries in a colander and shake off the excess water.

  • Shake the Cornflour onto the Fries and coat evenly. 

  • Drop your Fries into the fryer and leave for 10-15 minutes. They should have a slight crust on the surface. 

  • Take out the fryer and leave for 15 minutes to drain & cool. 

 
 

Garnish

8 Slices American Cheese
4 Slices of Gouda
2 Baby Gem
3 Tomatoes
3 Jalapeños
Handful of Gherkins

Mustard
Ketchup

  • Cut the root off of the Baby Gem, wash and separate.

  • Slice the Tomatoes, Gherkins and Jalapeños. We like them chunky!

Stage #2
>Cook it baby!

 

  • Heat a pan on a high heat, add a little Oil, and fry the Onion Rounds. Season with Salt. 

  • Colour the Onions heavily on each side, then add the Butter, cooking until it starts to foam.

  • Empty the Onions onto Kitchen Paper and leave to cool. 

  • Set your Fryer to 190oC.

  • Drop your Fries back in and cook until crisp and golden - Should take about 5-8 minutes.

  • Meanwhile, heat a frying pan, add the Bacon Fat and cook the Burgers. Get a good colour on both sides then add the Butter until foamy.

  • Add the American Cheese to all eight of the Burger Patties until slightly melted. 

  • Half the Buns and toast in a pan. Add one slice of Gouda to the top of each Bun and then grill until melted. 

  • Drain the Fries and empty onto Kitchen Paper, throughly season with Salt and the Cajun Spice Mix. Happy Days! 

Stage #3
>Assemble