In 2012, Black Bear Casino Resort in the USA, set the world record for the biggest burger. It weighed 913 kg and was 3 metres wide! Pretty impressive! This burger, while not being quite that big, is pretty impressive in the taste department. We’re sure this hamburger will blow your socks off!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
Brioche Bun(ContainsEgg, Cereals containing Gluten, Soya, Milk)
Pre-heat your oven to 220 degrees. Wash the potatoes then chop lengthways into wedges the thickness of your index finger. Toss in 2 tbsp of olive oil and half the garlic salt, then spread in a single layer on a baking tray. Cook on the top shelf of your oven until crispy (around 25 mins).
LH: In a bowl mix together the beef mince with the remaining garlic salt, half the ketchup and a few grinds of black pepper.
Divide the mixture into four equal portions and then gently form into burger patties roughly 1½ cm thick. Tip: It is important that you press the meat together firmly enough to make it stick, yet not so firmly that it becomes densely packed, as this will give a tough texture.
Once the potatoes are almost ready, split the buns in half. Put a frying pan on medium-high heat. Toast the buns for 2 mins on each side then remove. Tip: You could use your toaster but whatever happens don’t let them burn!
In the same frying pan heat 1 tbsp of olive oil on medium-high heat. Once hot, gently add in the patties and cook for 3-4 mins on each side, turning only once. Tip:We love dribble-down-your-chin medium/rare which takes around 3 mins on each side but cook them for a little longer if you like.
Whilst you are cooking the second side of the burger, grate the cheese on top (of the cooked side!) for the last minute so that it melts. Thinly slice the tomatoes.
LH: Toss the rocket in a little drizzle of olive oil with a small pinch of salt and pepper.
LH: Spread a little of the remaining ketchup on the toasted burger buns. Place the burger on top then lay the tomato and rocket on top and serve with your rustic chips on the side.Tip: You can serve any remaining tomatoes and rocket on the side too.