Burger and chips

Ingredients

• 500 glean minced beef
• 1 smallegg, beaten
• 1/2onion
• 1 tspdried parsley
• 2 tspWorcestershire sauce
• to tastesalt
• to tasteblack pepper
• to tastemustard
• 500 gpotatoes
• as neededpeanut oil
• to tastesalt
• to serveketchup
• to servemayonnaise
• optionalmustard
• to serveiceberg lettuce leaves
• to garnishtomato slices

Instructions

1. 1

   Shape the patties

   In a bowl, combine the minced beef with the onion, egg, parsley, salt and pepper, mixing thoroughly. Divide the mixture into four equal portions and shape them by hand or with a burger press.

2. 2

   Chill and prepare

   Shape four patties, each about 10 cm across and 1.5 cm thick, and refrigerate them until ready to cook. Peel and rinse the potatoes, soak them in cold water for 10 minutes to remove some starch, then drain and dry them.

3. 3

   Cut the potatoes

   Cut the potatoes into slices about 1 cm thick, by hand or with a cutter, then cut each slice into evenly sized sticks.

4. 4

   Fry the chips

   Pour plenty of oil into a deep-sided saucepan and heat until the first small bubbles appear. Fry the chips in three batches until evenly golden.

5. 5

   Drain and season

   Lift out the chips, let excess oil drain away and season with salt. Alternatively, heat plenty of oil in a deep fryer to 180°C.

6. 6

   Finish frying

   Fry the chips for about 3–4 minutes, then drain them on kitchen paper and season with salt. Shortly before the chips are done, take the patties out of the fridge.

7. 7

   Cook the patties

   Lightly oil a cast-iron griddle and heat it over medium-high heat. Once hot, add the patties and cook for about 4–5 minutes per side for medium doneness, turning them with a spatula only once they release easily.

8. 8

   Rest the beef

   Transfer the cooked patties to a plate, spread with mustard if using, and leave to rest for 5 minutes.

9. 9

   Build the burgers

   Halve the burger buns and toast them on the cut sides. Fill each bun with a patty and, if you like, lettuce and tomato slices seasoned with salt and a drizzle of oil.

10. 10

    Serve straight away

    Close the buns and serve with the chips, ketchup and/or mayonnaise. Eat the burgers and chips immediately.

What is a burger and chips?

Burger and chips is an internationally popular meal of a cooked minced-beef patty in a bun, served with fried potato sticks. This version seasons the beef simply and pairs it with fresh lettuce and tomato.

Its appeal is in the contrast: a savoury, tender patty, soft bun and crisp chips, with sauces added at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 38g protein, 69g carbs, 34g fat.

The beef and egg provide most of the protein, while the potatoes and bun contribute much of the carbohydrate. Beef, egg and the frying oil contribute fat, and ketchup and mayonnaise add more depending on how much you use. Balance the plate with a generous amount of lettuce and tomato alongside the chips.

Shaping the patties

Even portions: divide the beef mixture into four equal parts so the patties cook at a similar rate. Shape them to roughly 10 cm across and 1.5 cm thick, as directed.

Chilling: keep the shaped patties in the fridge while you prepare the potatoes. This helps them hold their shape when moved to the hot griddle.

Getting crisp chips

Soaking: the 10-minute cold-water soak helps wash some surface starch from the cut potatoes. Dry them thoroughly before frying; wet potatoes can cause the hot oil to spit.

Batch size: fry the chips in thirds rather than crowding the pan. Give them room in the oil so they can colour evenly.

Frying safely

Oil level: use a deep-sided pan with plenty of room above the oil, and never leave it unattended. Lower the chips carefully, a batch at a time.

Temperature: the saucepan method uses the first bubbles as its cue, while the deep-fryer alternative specifies 180°C. Drain the cooked chips on kitchen paper before salting.

Checking the patties

Griddle cue: let the patties cook until they release from the surface easily before turning them. For the stated medium cooking, the method gives about 4–5 minutes on each side.

Resting: leave the cooked patties for 5 minutes before assembling. This gives you time to toast the buns and prepare the toppings.

Putting the meal together

Toasted buns: toast only the cut sides, then add a patty and the lettuce and tomato if desired. The recipe also suggests seasoning the tomato and adding a little oil.

Condiments: serve ketchup and mayonnaise alongside the chips, with mustard on the patty or at the table. Serve everything promptly while the chips are hot.

Recipe notes & tips

• Dry the potatoes well after soaking to reduce oil splatter.
• Keep the patties chilled until shortly before they go on the griddle.
• Make the patties a similar thickness so their cooking time is consistent.
• Fry the chips in batches to avoid overcrowding the pan.
• Toast the buns just before serving so they are warm when assembled.
• Serve the chips as soon as they are drained and seasoned.

Variations

• Cheese topping: add a slice of cheese to each patty near the end of cooking.
• Extra salad: add more iceberg lettuce and tomato to the buns.
• Mustard finish: spread mustard over the patties after cooking, as suggested.
• Seasoned chips: add dried herbs or black pepper along with the salt.
• Sauce choice: offer ketchup, mayonnaise or both at the table.

Common mistakes to avoid

• Wet potatoes: they can make hot oil spit, so dry the chips thoroughly after soaking.
• Crowded pan: the chips may cook unevenly, so fry them in three batches.
• Turning too soon: a patty that sticks is not ready to flip; wait until it releases easily.
• Skipping the rest: cutting straight into the patties can let juices run out, so leave them for 5 minutes.
• Assembling too early: chips lose their crispness as they sit, so serve the meal promptly.

How to store

Refrigerate leftover cooked patties and chips separately in airtight containers and use within 2 days. Reheat the patties until piping hot and warm the chips in a hot oven; they will be less crisp than freshly fried. Assemble the burgers just before serving.

Frequently asked questions