Quick recipe finder Beef steak burger with truffle mayonnaise, tomato chutney in a brioche bun with fries
Go gourmet with this indulgent quarter pounder and French fries.
For the burger and fries
- 500g/1lb 2oz minced beef steak
- 2 large chipping potatoes, peeled and cut into thin fries
- vegetable oil, for deep-frying
- 4 brioche rolls
- 8 gherkins, sliced
- 4 beef tomatoes, sliced
- ½ round lettuce, leaves separated
- 1 red onion, sliced
For the tomato chutney
- 1 tbsp olive oil
- ½ shallot, chopped
- 1½ tomatoes, chopped
- 1 garlic clove, crushed
- 1 tbsp balsamic vinegar
- 1 tsp brown sugar
For the truffle mayonnaise
- 3 egg yolks
- 2 tsp Dijon mustard
- 150ml/5fl oz light olive oil
- 100ml/3½fl oz sunflower oil
- 50ml/2fl oz truffle oil
- 2 tbsp lemon juice
- few shavings of black truffle (optional)
- salt and freshly ground black pepper
For the burger and fries, put the mince in a large bowl and season with salt and pepper. Use your hands to shape the mince into four burger-shaped patties. Wrap the patties individually in cling film and place in the fridge for an hour.
Meanwhile, for the tomato chutney, heat the oil in a small pan. Add the shallot, tomatoes and garlic and cook for 5-8 minutes until softened. Add the vinegar and sugar and cook for 3-5 minutes until the chutney has caramelised slightly.
For the truffle mayonnaise, put the egg yolks, mustard and a pinch of salt and pepper in a food processor and combine. Mix the oils in a jug, then, with the motor running, slowly pour oil through the feed tube until you have a thick emulsion. Mix in the lemon juice and a little warm water to loosen, if necessary.
The mayonnaise will keep for up to 2 days in the fridge. Just before serving, stir in the truffle shavings.
When you are ready to cook the burger and fries, heat the vegetable oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep saucepan until a cube of bread sizzles and turns brown when dropped in. (CAUTION: Hot oil can be dangerous; do not leave unattended.)
Carefully add the potatoes to the fryer and cook for 2-3 minutes, or until just coloured and crisp. Remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Season with salt.
Heat a large frying pan with a little oil. Cook the burgers on each side for 2-3 minutes, or until cooked to your liking (you can serve the burger rare as you are using fresh steak mince).
To serve, put each burger in a brioche roll topped with the gherkins, tomato slices, chutney, lettuce, a few onion slices and the truffle mayonnaise. Secure with a wooden skewer and serve with the fries.
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This recipe is from…
Christmas Kitchen with James Martin
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