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[AD] The 3 best burger-and fries-combos

The Three Best Burger-and-Fries-Combos

A food group of its own in the US, hamburgers are dished up across the globe. And the only thing better than picking one up at your favourite local eatery is whipping one up yourself.

Most burgers are made of beef then plated up with lettuce, tomato, onion, cheese, and some condiments, but if you’re the creative type, you definitely ought to try one of the below drool-worthy burger recipes below.

1. Thai-Style Turkey Burger with Pad Thai Fries

Sriracha sauce is mixed into these delicious turkey patties, adding a whack of chilli heat, while the mellow avocado filling acts as a cooling contrast. This bold burger recipe spices up your condiment game. I’ve given an Asian twist on the classic snack – the fries are salty, fresh and tangy, making a fab dish for any party. You can save time, too by using something from the McCain chilled range.

INGREDIENTS

For the burgers:

 4 turkey burger patties
 Kosher salt
 Freshly ground black pepper
 4 slices chilli Cheddar cheese
 2 ripe avocados
 1/2 onion, chopped
 2 cloves garlic, crushed
 Juice of 1 large lime
 Sriracha, for drizzling

For the fries:

 100g bean sprouts, washed and dried
 1 bag french fries
 Handful of coriander, finely chopped
 2 green onions, finely chopped
 1 tbsp crushed peanuts
 2 lime wedges
 Pinch of salt

For the Sriracha mayo

 115g mayo
 55g Sriracha sauce
 Squeeze of lime to taste

METHOD

For the burgers:

 Fire up the grill to high. Sprinkle the burger patties with salt and pepper then grill for six minutes per side until pink. Layer with cheese and leave to melt on top for one minute.
 Next, in a small bowl, mash avocados until smooth. Mix in onion, garlic, and lime juice and season with salt.
 To make the burger, place a patty on the burger bottom, then garnish the patties with mashed avocado mixture and drizzle with Sriracha. Layer on the top buns and serve.

For the fries:

 Heat the oven to 235˚C and arrange the fries on a baking sheet. Bake for 15-20 mins until golden brown.
 Once cooked, pour into a bowl, scatter with a pinch of salt and toss to cover.
 Pop the salted fries onto a serving dish.
 Layer the fries with bean sprouts, a drizzle of Sriracha mayo, and garnish with coriander and green onion.
 Scatter on the lime wedges and a dusting of crushed peanuts.
 Serve with a dash of lime and a side of Sriracha mayo for dipping.

For the Sriracha mayo

 Stir all the ingredients in a bowl, blending until well combined. Lightly drizzle over fries.

2. BBQ Crisps Burger

Want to jazz up your burger? And who said you can’t serve a hamburger with potato crisps instead of chips? Not only is it delicious, it’s super-quick to make, as there’s no need to wait for the chips to cook. Here’s a combination that totally works – BBQ crisps added to the minced beef instead of the usual breadcrumbs!

INGREDIENTS

 450g lean ground beef
 1 tbsp Worcestershire sauce
 1 tbsp soy sauce
 1 small white onion, diced
 dash of salt and pepper
 35g barbecue crisps
 4 slices Gouda cheese
 4 burger buns
 115g barbecue sauce
 20g ready salted crisps

METHOD

 Mix the first six ingredients together and form into patties.
 Fire up a grill or grill pan to high. Season burger patties with salt and pepper to your liking. Grill for about 15 minutes. Throw on the cheese and leave to melt for about a minute.
 Top bottom buns with a patty, barbecue sauce, and potato chips. Add bun tops and serve.

3. Grilled Beanburgers with Sweet Potato Fries

These succulent veggie patties are packed with flavour, filled with cumin, garlic and a dash of chilli powder. They outshine any veggie burger you’d buy at the supermarket.

INGREDIENTS

For the burgers:

 1 tbsp olive oil
 1 large onion, finely chopped
 4 garlic cloves, crushed
 1 medium carrot, shredded
 1-2 tsp chili powder
 1 tsp ground cumin
 1/4 tsp pepper
 1 tin pinto beans, rinsed and drained
 1 tin black beans, rinsed and drained
 2 tbsp Dijon mustard
 2 tbsp reduced-sodium soy sauce
 1 tbsp ketchup
 100g quick-cooking oats
 8 whole wheat burger buns, split
 8 lettuce leaves
 130g salsa

For the fries:

 95g sweet potatoes
 1 tbsp olive oil
 Corn starch
 1 tsp garlic powder
 1 tsp smoked paprika
 Black pepper
 Sea salt

METHOD

For the burgers:

 In a large non-stick pan, warm oil over medium-high heat. Fry the onion for a couple of minutes. Throw in the garlic and sauté for about a minute. Mix in carrot and spices; fry and stir carrot for a few minutes until soft. Take off the heat.
 Use a potato masher to crush the pinto and black beans in a large bowl. Throw in the mustard, soy sauce, ketchup and carrot mixture. Pour in the oats, stirring well. Form into 9cm patties.
 Position burgers on an oiled grill rack over a medium heat. Grill for five minutes per side until lightly browned and heated through. Serve on buns with lettuce and salsa.

For the fries:

 Chop your fries into matchsticks.
 Soak the fries in cold water for roughly 30 minutes. Then rinse, drain and pat dry.
 Move the fries to a dry bowl and stir evenly with oil.
 Toss the fries with your corn-starch/seasoning mixture.
 Move to a parchment-covered baking sheet, and top with the fries in a nice even layer.
 Cook until crispy, being sure to remove the pan and flip the fries halfway through.
 Once cooked, take off the baking sheet, season the fries liberally with salt, and put to one side for about five minutes.
 Serve and enjoy right away!

I hope you enjoy the above three delicious takes on the classic patty, from Thai-style burgers to grilled beanburgers. Go on, fire up your grill!

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