JAMIE’S HAMBURGER 

WITH BAKED POTATO WEDGES

The name “hamburger” actually cames from Hamburg, the second largest city in Germany. In the late 1700s, sailors who traveled between Hamburg and New York City often ate hard slabs of salted minced beef, which they called “Hamburg steak.”  In this recipe Jamie brushes the beef patties with mustard and a dash of Tabasco Chipotle sauce to give them that extra gnarly layer of seasoning.  

HANDS-ON TIME

10 MINUTES

TOTAL TIME

40 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

800G SWEET POTATOES
2TBSPS OLIVE OIL
SEA SALT AND BLACK GROUND PEPPER
FOR THE BURGERS
BEEF MINCE
2TBSPS OLIVE OIL
1 RED ONION, FINELY SLICED
1TBSP WHITE WINE VINEGAR
2 GHERKINS, SLICED
4 BUNS, CUT IN HALVES
8 RASHERS STREAKY BACON (OPTIONAL)
4TBSPS MUSTARD
2TBSPS MUSTARD
2TBSPS TABASCO CHIPOTLE SAUCE
4 THIN SLICES CHEDDAR CHEESE
4TBSPS TOMATO KETCHUP
1 FOOD4FOUR BURGER DRESSING
LETTUCE, FINELY CHOPPED

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Pre-heat your oven to 220C.

For the potatoes;  scrub the potatoes and cut them into wedges.  Tip them into a mixing bowl and drizzle with olive oil, salt and pepper.  Toss well to coat.  Lay them in a single layer on a baking tray and bake for 30-40 minutes or until they are golden brown.

For your patties;  add the mince to a mixing bowl, season with salt and black pepper and mix well with wet hands.  Divide the mixture into four pieces.  Roll each piece into a ball, then press it into flat patties.  Place them on an oiled surface and chill in the fridge for about 20-30 minutes. 

Meanwhile, dress the onion in a bowl with the vinegar and a pinch of salt.  Stir the lettuce into the food4four burger dressing and season to taste.

If using bacon, take a medium saucepan and cook the bacon over medium-high heat until crispy.   

Heat a large saucepan over medium-high heat, add a dash of oil and cook the patties for 2 minutes  while pressing down lightly.  Flip them over and brush the cooked sides with 1/2 the mustard and a dash of tabasco sauce.  After another 2 minutes, flip them over again and brush with remaining mustard and add another dash of tabasco.  Place a slice of cheese on top of each patty.  Add a splash of water to the pan and cover to melt the cheese for about 30 seconds. 

Toast the split buns in another pan until golden brown.  To build each burger, add a quarter of the burger sauce mixture to the base of the bun, topped with cheese, two slices of bacon (optional) and a quarter of the onions and gherkins.  Add a dash of ketchup to the top bun and gently press together.  Grab some sweet potato wedges and munch away.           

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