Smoky Homemade Hamburgers
with Rustic Chips and a Peanutty Carrot Slaw
You can learn a lot from the television. Endless hours of daytime television have allowed Caroline to perfect her cross stitch. Another trick we recently learned came from a certain US cooking show where the host is challenged to eat the biggest/hottest/baddest food in the west. In one episode, a famous burger joint uses the tip in step 6 to get their burgers extra juicy. We thought we’d give it a try...
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Potato
3
Smoked Paprika
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
20
Panko Breadcrumbs
(Contains Cereals containing gluten)
4
Carrot
1
Coriander
2
Red Wine Vinegar
(Contains Sulphites)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
4
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
60
Mature Cheddar Cheese
(Contains Milk)
2
Baby Gem Lettuce
Nutritional information
Utensils
Instructions
Preheat your oven to 220 degrees. Wash the potato then chop lengthways into wedges the thickness of your index finger (no need to peel!). Toss in a splash of olive oil, a pinch of salt, the smoked paprika and spread on a lined baking tray. Bake on the top shelf of your oven until crispy (around 25 mins)
Cut open the sausage, squeeze the sausage meat into a bowl (discard the skin) and mix together with the breadcrumbs. Divide the mixture into equal portions (1 burger patty per person!) and gently form into burger patties roughly 2cm thick. Tip: Make the patties thinner than you want the final burgers to be. They will plump up as you cook them.
Peel and coarsely grate the carrot into a bowl. Roughly chop the coriander and add to the bowl.
Add the red wine vinegar, a splash of olive oil, and the peanuts to your carrot. Taste and add salt and black pepper if necessary. This is your slaw.
Cut the brioche buns in half. Put a frying pan on medium-high heat. Toast your buns in the pan for a couple of minutes on each side and then remove. Keep the pan.
Heat a splash of olive oil in the now empty pan. Once hot, add your patties and cook for 6-7 mins on each side until brown and cooked through. Tip:The patties are cooked when they are no longer pink in the middle. Top them with a good grating of the cheddar cheese for the last 2 mins of cooking. Tip:Add 1 tsp of water to the pan and put a lid on to melt the cheese and keep everything juicy!
Separate the leaves of the baby gem lettuce. Drizzle over a little olive oil and season with a pinch of salt.
Place a burger patty on the base of each brioche bun, top with a few leaves of baby gem lettuce and then the brioche top. Serve with your peanutty carrot slaw and piping hot potato wedges on the side.
