Classic American burger with chilli potatoes
Michael Moore
Classic American burger with chilli potatoes
INGREDIENTS
coleslaw
¼ cabbage, finely shredded
½ shredded onion, finely sliced
1 teaspoon sugar
1 tablespoon malt vinegar
1 large carrot, grated
2 tablespoons mayonnaise
burger
500g lean chuck steak, diced
½ onion, chopped
pinch chilli flakes
pinch sweet paprika
1 egg
salt and freshly ground black pepper
2 tablespoons olive oil
500g chat potatoes, cooked and cut into 1cm thick slices
½ teaspoon chilli flakes
1 teaspoon sweet paprika
2 teaspoons sea salt
METHOD
In a large bowl combine cabbage, onion, sugar and vinegar and allow to stand for 5 to 10 minutes. Add carrot and mayonnaise and stir well to combine.
Place steak into the bowl of a food processor and process for 30 seconds. Add onion, chilli flakes, paprika and egg.
Season well with salt and pepper and process for a further 30 seconds until smooth.
Remove meat from processor and divide into 4 equal portions and shape into 4 patties. Cover and place in the refrigerator for 30 minutes.
Heat oil on the barbecue flat plate, add potatoes and cook for 3 to 4 minutes on each side until golden; place into a large bowl with chilli flakes, paprika and salt. Toss to coat.
Place meat patties onto preheated flat plate and cook for 30 seconds on each side to seal them, transfer burgers to chargrill and cook for a further 2 minutes on each side.
Remove from barbecue and serve immediately in a toasted sesame roll with shredded iceberg lettuce, sliced tomato and coleslaw and the crispy chilli potatoes.
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