- 500g Maris Piper potatoes
- 3 tbsp olive oil
- 500g beef mince (20% fat)
- ½ red onion, chopped
- 1 tsp English mustard
- 1 egg
- 1 tbsp breadcrumbs
- Salt and pepper
- 4 seeded brioche buns
- ½ red cabbage, chopped
- ½ white cabbage, chopped
- 150ml sour cream
- 1 tbsp coriander, chopped
- 1 clove of garlic (crushed)
- Juice of 1 lime
- 2 brown onions, chopped
- 3 tbsp mayonnaise
- 2 tbsp Worcester sauce
- 8 cheese slices
- 1 cup iceberg lettuce, chopped
1 Peel and chop the potatoes into desired chip size and parboil until just soft on the outside. Leave to cool.
2 Meanwhile mix together the mince, red onion, mustard, the egg and breadcrumbs until well combined and season with salt and pepper.
3 Divide into 8 individual patties, with baking paper in between to stop them from sticking.
4 Preheat the oven to 180 degrees, gas mark 6 and 2 tbsp of the olive oil to a roasting dish and place in the oven to heat up. Once the potatoes have cooled add them to the hot oil and cook for an hour, season.
5 Add both of the chopped cabbages to a bowl and mix in the sour cream, coriander, garlic and lime, mix together and chill in the fridge.
6 Now, add 1 tbsp olive oil to a frying pan and gently cook the chopped brown onions until soft and keep warm.
7 Mix the mayonnaise and Worcester sauce in a small bowl and set aside.
8 When there are 10 minutes left before the chips are ready then it’s time to bbq/fry the burger patties, flipping midway and adding the cheese slices, we also recommend gently frying the burger buns to toast them.
9 Spread some of the mayonnaise mixture on the inside of the buns, and add the fried onions to the bottom bun. Layer the burger patties on top of each other and top with the chopped lettuce and the top of the bun.
10 Add the chips and a dollop of the coleslaw and you’re ready to go!