FEATURE RECIPE

Classic beef burgers with shoestring fries

Serves 8



1 kg   minced beef chuck
2   onions
1 tbsp   Worcestershire sauce
375 gm (about 3)   beetroot
60 ml (¼ cup)   olive oil
200 gm   Cheddar cheese, sliced
8   soft burger buns, halved
8   leaves of baby cos lettuce
3   vine-ripened tomatoes, sliced
100 gm   dill pickles, sliced
To serve:   barbecue sauce
Shoestring fries
For deep-frying:   vegetable oil
2   large sebago potatoes, peeled, cut into julienne using a mandolin and soaked in cold water


1 Place beef in a large bowl. Finely grate 1 onion and add to bowl with Worcestershire, season to taste with sea salt and freshly ground black pepper and mix well. Using hands, form into 8 patties and refrigerate for 20 minutes.
2 Place beetroot in a large saucepan and cover with cold water. Bring to the boil over high heat, then reduce to medium and simmer for 30 minutes or until tender. Drain, cool, peel and cut into 1cm-thick slices.
3 Thinly slice remaining onion. Heat oil in a large frying pan, add patties and onion and cook over medium heat, turning patties occasionally, for 5 minutes for medium, or until cooked to your liking, and until onions are soft. Top patties with cheese and allow to melt.
4 For fries, heat oil in a deep-fryer to 180C. Drain potato and pat dry. Deep-fry for 2 minutes or until crisp. Drain on absorbent paper.
5 Toast cut sides of buns. Top with lettuce, tomato, beetroot, patties, onion and pickles. Spread barbecue sauce on the top half of bun, sandwich and serve with fries.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn and Lynsey Fryers

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