RECIPE: Burgers and Sweet Potato Skinny Fries

burgers

I am not a big fan of frozen or prepackaged burgers or of those made by fast food chains. However, I do like a decent homemade burger. They are far tastier when you make them yourself and they are really quick and easy to make. I recently served them with sweet potato skinny fries and a generous serving of my homemade funky red cabbage slaw. Here is how to make six burgers with sweet potato skinny fries.

Ingredients for the Burgers

  • 600g minced beef
  • 6 brioche buns
  • 2 oz cheese
  • 1/2 onion finely chopped
  • 1 clove of crushed garlic
  • 1 beaten egg
  • t tbsp olive oil
  • Salt and pepper

Ingredients for Sweet Potato Skinny Fries

  • 2 sweet potatoes, peeled
  • 200 ml vegetable oil
  • Salt

How to Make Homemade Burgers

  1. Add the minced meat, the beaten egg, the chopped onion, and the crushed garlic into a large mixing bowl and combine with your hands. 
  2. Add the oil to a large frying pan and put over a medium heat.
  3. Separate the meat mixture into six balls and press into flat patties. 
  4. Put three of the burgers into the pan and cook for five minutes on each side or until browned and cooked through.
  5. Repeat with the remaining three burgers.
  6. While the remaining burgers are in the pan, butter the brioche buns and melt the cheese in a microwave for one minute. 
  7. When the burgers are all cooked, add them to the brioche buns and top with a little of the melted cheese.
  8. Serve with skinny fries and funky red cabbage slaw.

How to Make Skinny Fries

  1. Preheat the oven to gas mark 4/ 180C. 
  2. Cut the sweet potatoes horizontally to give yourself a flat surface to stand the sweet potatoes.
  3. While they are stood on their flat end, slice them vertically to approximately 0.5 centimetres thickness.
  4. Lie each slice flat and slice again to create skinny fries that are approximately 0.5 cm thickness. 
  5. Add the oil to a saucepan and put over a high heat on the hob. 
  6. In batches, fry the sweet potato fries for a few minutes until beginning to go crisp before putting on kitchen paper to drain the excess fat.
  7. Transfer all the part-cooked skinny fries to a baking tray and sprinkle generously with salt.
  8. Put the baking tray in the oven and cook for a further ten minutes until the fries are crisp. 
  9. Serve with the burgers and funky red cabbage slaw. 

If you want to serve this with my funky red cabbage slaw, then use this recipe here.

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Introducing Pietro the Pasta Maker- The Fruity Tart’s New Assistant

pasta 8

I am excited to introduce to you Pietro, my new pasta maker. In the style of Ainsley Harriet on ‘Ready, Steady, Cook’, I have decided to give it a name. For all of you who are not from the UK, ‘Ready, Steady, Cook’ was a teatime cooking competition on TV that was presented by celebrity chef Ainsley Harriet. He would refer to the condiments as Susie Salt and Percy Pepper.

I am not entirely sure why I have decided to start naming my kitchen equipment. The only excuse I can make is that the children have been off school now for two weeks and I have had to look after them while still working from home and having building work done. Perhaps I am going a little deranged?

Anyway, you will now see Pietro appearing in quite a few blog posts now he has finally made it out of the cupboard. I actually got him as a gift from my mum for Christmas and I only got round to using him for the first time a few days ago. I made soft cheese and spinach ravioli with a garlic mushroom butter sauce and salad. Recipe coming soon!