Beef Burger with Triple-cooked Chips & Bacon Mayo
For the chips
- 4 large potatoes (Maris Piper) cut into chunky chips
- Oil for frying
- Sea salt to serve
For the burgers
- 250g steak mince
- 250g beef mince
- 4 shallots, finely chopped
- 2 tsp English mustard
- 1 large egg, beaten
- 1 tbsp olive oil
- salt and pepper
- 4 rashers smoked steaky bacon
- 4 large Brioche buns
- 8 slices mild Cheddar cheese
- 1 large handful lettuce leaves
- pickled gherkins
- 2 tomatoes, sliced lengthways
- 4 tbsp Mayo
- 1 tbsp crispy bacon bits
- Put the potatoes in a large pan of salted water and boil for 6-8 minutes or until tender. Drain well, return to the pan and shake with the lid on to fluff up the edges. Take care not to break up the chips too much.
- Heat the oil to about 150oC, fry the chips for 5-8 minutes until crisp but not Brown. Dry thoroughly on kitchen paper and leave to cool.
- In a large bowl, mix together the steak and beef mince, shallots, mustard, egg yolk, salt, pepper and the olive oil until well combined. Divide into 4 equal portions and shape into burgers. Cover and chill the burgers in the fridge for at least 30 mins.
- Heat a griddle pan until hot and coat the burgers in oil. Cook for about 10-12 minutes, turning regularly, until cooked through. Leave to rest on a plate under some foil. Cook the bacon in the pan until really crisp, then set aside with the burgers. Toast the buns onto the griddle to toast slightly.
- Reheat the frying oil to 180oC and again cook the chips for 5 minutes until golden. Drain and sprinkle over sea salt. Mix the mayo with the crispy bacon bits and spread over the bun and fill with the burgers and other ingredients. Serve with the chips and ketchup.