Homemade tomato sauce
A handy standby which goes with just about everything, and keeps for 3 months in the fridge
Cheeseburger & chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 1 ¼kg lean beefmince
- 1 onionfinely chopped
- 140g breadcrumb
- 100g mature cheddargrated
- small bunch parsleychopped
- 1 tbsp Worcestershire sauce
- 1 egglightly beaten with a fork
- 1 tsp mild chilli powder
- 2 ½kg bag of potatocut into chunky chips
- 3 tbsp plain flour
- 10 tsp olive or sunflower oil
- burger bunslettuce, sliced red onion, tomatoes, gherkins, and sauces or relishes, to serve
Nutrition: per serving
- kcal558
- fat21g
- saturates8g
- carbs58g
- sugars3g
- fibre4g
- protein38g
- salt0.87glow
Method
step 1
Tip the mince into a large bowl with the onion, breadcrumbs, cheese, parsley, Worcestershire sauce, egg, chilli powder, ½ tsp salt and some pepper. Mix together well with your hands, then divide the mixture into 10 and shape into burgers.
step 2
Bring 2 large saucepans of water to the boil (or prepare the chips in batches if you don’t have enough big pans). Add the chips, bring the water back to the boil and set your timer for 3 mins. After 3 mins, drain the potatoes well and tip onto one or two large kitchen-papercovered trays. Scatter with the flour and some seasoning and gently toss to coat.
step 3
Freeze the burgers and chips (see freezing tips, below) or, to cook straight away, heat oven to 200C/180C fan/gas 6. In a baking tray, toss the chips in a little oil, then roast for 35-40 mins until crisp and golden. Meanwhile, heat a griddle pan, grill or barbecue until hot, then cook the burgers for about 5-8 mins on each side, or until cooked to your liking. Sandwich the burgers in toasted buns with salad and sauces, then serve with the chips.
