“Competition for the best burger in London has gone mad. I’ve used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning. Enjoy! ” Jamie Oliver

Jamie's insanity burger with sweet potato chips

  • 800 g beef mince
  • 2 tbsps olive oil
  • 1 large red onion
  • 1 tbsp wine vinegar
  • 2 gherkins
  • 4 burger buns
  • 4-8 rashers of higher-welfare smoked streaky bacon (optional)
  • 4 tsps American mustard
  • 2 tsps Tabasco Chipotle sauce
  • 4 cheddar cheese
  • 4 tsps tomato ketchup
  • 1 tub burger sauce
  • 600 g sweet potatoes
  • sea salt and ground black pepper
  1. Prepare all your ingredients.

    Preheat your oven to 200C.

  2. For the sweet potatoes;  scrub your sweet potatoes and cut them into thin wedges.  Tip them into a mixing bowl, drizzle with olive oil and season with salt and ground black pepper.  Give it a good shake to coat and lay them in a single layer onto a baking tray.  Bake for 30-40 minutes or until your sweetpotatoes are golden brown and crispy.  

  3. Add your mince to a mixing bowl and season to taste.  Divide the meat into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns.  Place on an oiled plate and chill in the fridge.

  4. For the sweet potatoes;  scrub and cut your sweet potatoes into wedges.  Add them to a large mixing bowl, season well and drizzle with olive oil;  give them a good shake to cover.  Lay them on a oven tray and bake for 35-40 minutes or until golden and crispy.   

  5. Finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt.

  6. If you are using bacon, heat another pan over high heat and fry the bacon until crisp.  
  7. Pat the patties with oil and season to taste.  Heat a frying pan over medium high heat and start frying your patties.  After 1 minute, flip the patties and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco.  After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side.  

  8. Cook for one more minute, by which point you can place some crispy bacon on top of each patty with a slice of cheese.  Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it.

  9. At the same time, toast the split buns in the bacon fat in the other pan until lightly golden.

  10. To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins.  Rub the bun top with a teaspoon of ketchup, then gently press together and tuck in.  

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