Homemade Beef Burgers with Crispy Potato Wedges

Homemade Beef Burgers with Crispy Potato Wedges

Serves
4 Persons
Prep time
45 Minutes (including cooling)
Cook time
45 Minutes
Dietary info
Low FODMAP, Gluten Free
Ingredients

Your choice of Bay’s Kitchen condiments* – we love the Garden Herb Mayo

For the burgers:
600g Minced beef (around 15% fat)
4 Gluten free brioche buns
4 Thick slices streaky smoked bacon
4 Slices red Leicester cheese (or dairy free alternative**)
2 Large beef tomatoes, sliced
½ Head of lettuce, core removed, and leaves washed
Sea salt and freshly ground black pepper

For the potato wedges:
4 Medium baking potatoes
2 Tbsp olive oil
Sea salt

For the cucumber pickles:
½ Small cucumber, finely sliced
4 Tbsp white wine vinegar
1 Tsp sugar
Sea salt and freshly ground black pepper

Method
  • Add the minced beef to a large bowl and season well. Using your hands, divide the beef into 4 equal patties, place on an oiled tray and chill in the fridge for 30 minutes.
  • To make the potato wedges, heat the oven to 200C/180C fan/gas mark 6. Bring a large pan of water to the boil and add a good pinch of salt. Cut the potatoes into chunky wedges, then add them into the pan. Boil for 5 minutes before draining and leaving for a couple of minutes to steam dry.
  • Drizzle olive oil over a large baking sheet and tumble the wedges onto it. Season with salt then turn the potatoes in the oil so that they’re evenly covered and spread them out into a single layer. Place the tray in the oven and roast for 30 minutes, turning halfway until soft on the inside and golden and crisp on the outside.
  • To make the pickled cucumbers, toss all of the ingredients together in a bowl and set aside until ready to serve.
  • When you’re ready to cook the burgers, brush them with a little more oil and heat a barbeque or griddle pan to hot. Cook the burgers for 4 minutes each side, or until browned all over and cooked through. For the final 30 seconds of cooking, place a slice of cheese over each burger to melt.
  • At the same time, on the barbeque, or in a separate hot pan, cook the bacon until crisp and golden on both sides. Slice the brioche buns in half and toast on both sides in the leftover heat.
  • Now it’s time to assemble! Start with the bottom of a brioche bun and spread over your choice of Bay’s Kitchen condiments, we’ve gone for Garden Herb Mayo. Top with lettuce, a burger, a slice of bacon, tomato, some pickled cucumbers, some more Mayo if you like and the top of the brioche bun. Serve with the potato wedges.

* Bay’s Kitchen’s condiments are certified as low FODMAP based on a 20g serving

** If using a vegan alternative remember to check it is FODMAP friendly and gluten free if you require your dish to be.

Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com).

Copyright of Bay’s Kitchen. Please do not reprint without permission. 

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