So summer is finally here and what could be nicer than eating a BBQ outside. Although we didn’t cook these burgers on the barbecue as it seemed like a lot of effort for 2 burgers, you can still follow this recipe for larger gatherings. We still got to sit outside and enjoy the evening watching our crazy cats chase each other.
We made our usual potato wedges, which you can find the recipe for in earlier challenge weeks, and used up the last of the salad ingredients. Although this week hasn’t felt as hard to do as other weeks, I am looking forward to having a glass of wine and not eating so much meat.
Toast or Porridge
Leftover rice from Day 4
Burgers, chips and salad
Recipe by Jamie Oliver
Salt and pepper
Burger Sauce Ingredients
Slices of lettuce
2 tablespoons of ketchup and mayonnaise
A dash of Worcestershire sauce
Plus Extra burger Ingredients
A few thin slices of the red onion
4 tablespoons white wine vinegar
Handful of grated Cheddar
2 burger buns
For the chips
2 large potatoes cut in to wedges
Drizzle of olive oil
In a bowl squash together the salt and pepper with the mince then divide in two. Squeeze each one into a ball and then mould into a patty. Put into the fridge for 1 hour to firm up.
While the burgers are in the fridge, make the finishing touches to them by finely slicing the red onion and putting it into a small bowl with a pinch of salt and some white wine vinegar. Leave this for at least 30 minutes.
Next chop your potatoes and drizzled in oil then cook for about 20 minutes on about 200°C or Gas Mark 5.
Afterwards mix the ketchup and mayonnaise with a dash of Worcestershire sauce together. Then take a small slice of the lettuce and mix this in too.
Heat the oil in a frying pan on a medium heat, then place the burgers in the pan and flatten gently to help cook.
Cook the burgers for a few minutes on one side, before turning. When cooked and slightly crisp on both sides, put a little of the cheese on top of each one and carefully splash a tiny bit of water in the pan to create steam to melt the cheese. Quickly put a lid on the frying pan for 30 seconds.
Meanwhile prepare the buns by slicing them in half and lightly toasting the insides. Then start building the burgers by putting a layer of the mayonnaise lettuce on the bottom, then the burger, followed by the drained onions and then the bun top. They are now ready to eat. I also added sliced gherkins, but that’s optional.
Serve with some potato wedges and salad.
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