“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
Prepare all your ingredients.
Preheat your oven to 200C.
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.
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.
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.
Finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt.
- If you are using bacon, heat another pan over high heat and fry the bacon until crisp.
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.
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.
At the same time, toast the split buns in the bacon fat in the other pan until lightly golden.
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.