The Steakhouse

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, half the hard Italian style cheese, the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands.

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a baking tray. 

Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the shallot. Heat a drizzle of oil in a medium frying pan on medium heat.

Once hot, add the shallot and stir until softened, 3-4 mins. Add the cracked black pepper and stir in half the cider vinegar. Allow the vinegar to bubble away.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce by about half, 2-3 mins.

Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.

In a medium bowl, mix the remaining cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, mix well, then set aside.

When the fries have 5 mins left, remove from the oven and sprinkle over the remaining hard Italian style cheese. Toss to coat, then return to the oven for the remaining time. 

Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.