John Myers
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Burger Variations with Fresh Steakhouse Potatoes
The perfect burger variations with fresh steakhouse potatoes recipe with a picture and simple step-by-step instructions.
Citizens
- 600 g Lamb minced meat
- 1 piece Egg
- 1 pinch Salt
- 1 pinch Pepper
- 2 tbsp Breadcrumbs
- 2 tbsp Mustard
- 2 tbsp Tomato ketchup
- 1 shot Vegetable oil
- 2 piece Onions
- 100 g Cheddar cheese
- 100 g Leaf lettuce
- 100 g Arugula
- 100 g Tomatoes
- 150 g Bacon
- 5 piece Hamburger buns
- 100 g Barbecue sauce
Steakhouse potatoes
- 1 kg Floury potatoes
- 250 ml Vegetable oil
- 1 pinch Salt
Citizens
- For the burgers, mix the minced lamb, egg, salt, pepper, breadcrumbs, mustard and ketchup and season to taste. Shape the mixture into even “patties”. Sear both sides in oil in a hot pan and remove.
- Peel the onions, cut into thin slices and fry them in a pan over a moderate heat until golden brown. Now top the patties with the onions and the cheddar. Roast the bacon for 5-6 minutes at 180 ° C and degrease on kitchen paper.
potatoes
- Peel the potatoes and cut them into evenly thick sticks. Now wash this several times in cold water so that the starch comes out. Dry well between a kitchen towel and heat the deep fryer to 130 ° C. Fry the French fries in portions for 12-15 minutes. Then degrease and keep until serving.
- Just before serving, preheat the deep fryer to the highest setting and the oven to 180 ° C. Put prepared patties in the oven for 7-8 minutes. Halve the burger buns, place on another baking sheet and place the bacon on top and put the sheet in the oven with the patties for the last 1-2 minutes.
- In the meantime, finish frying the fries in portions and season with salt. Arrange the burger buns, cover with the patties and bacon and finish off with the lettuce, rocket and tomato. Fix the whole thing with a skewer. Serve with the potatoes.
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