Ingredients
- 75g minced beef and pork (if just beef, yum, if just pork, more like a sausage but up to you!) or halloumi for veggie option
- salt and pepper to taste
- burger bun (if gluten free, do try using iceberg lettuce leaves instead – it’s messy but yum!)
- salad
- pickles
- mayonnaise
- tomato ketchup
- potato
- oil
Equipment
- Chopping board – preferably not glass (there are spare in the centre’s kitchen if needed)
- Dishcloth
- Teatowel
- Tupperware
- Frying pan
- bowl – preferably not glass
Method
In the dim and distant past, my husband (46 years a chef in the Army as opposed to my measly 10) and I had an argument about burgers and what they’re made from. So I made one with added bread crumb, one with bread crumb and egg, one with egg and one with nothing added to the meat bar salt and pepper. The juiciest, tastiest burger was the meat one with only seasoning added, so that’s what we’re doing.
Peel and slice potato into chips. Drizzle oil on them and rub the oil in with hands. Season with salt. Pop into a hot oven for 10 mins – check to see if they squish when you press one as that shows if they’re cooked.
Prepare salad by picking, washing and drying lettuce leaf. Keep at hand a slice of tomato, gherkin and onion. Mix mayonnaise with tomato sauce and other option ingredients for bespoke ranch dressing (pickles, something hot like fresh or dried chilli, herbs, ground spices).
Mix salt and pepper to taste into the meat by squishing with hands. Press into a patty shape. Heat the frying pan and lay the split burger bun cut side down in the pan to toast it. Set bun aside. Drizzle of oil in pan and fry patty. If you like onion, fry some onion rings at the same time. Veggie option: fry a slice of halloumi as you would the meat patty (this can be grilled but we don’t have this option at the centre).
Arrange burger in the order that you like it! Accompany with chips. Enjoy.
Skills
- frying meat/halloumi
- knife skills: slicing potatoes into chips
- peeling