The weather has suddenly become a lot nicer and we all know what that means, it’s barbecue season. I’ve had my first official barbecue round at my friend and fellow blogger Amy’s house (check out her recipes at A Year in the Life… they’re so tasty) and have seen numerous people wandering around supermarkets with those tiny foil barbecues, desperately searching for a bit of meat to
In honour of today’s Bank Holiday, and because I felt like it, I made some homemade cheeseburgers and sweet potato fries. This recipe is generic and can be tailored for whatever amount of beef and potatoes that you have, and the beauty of BBQ season is that cooking can be so relaxed, so you can tailor the food to your taste. But here’s my take on it all.
- Beef mince – you don’t necessarily want mince that has a minimal fat content, you want them to have a bit of moisture in them at the end
- One finely chopped white onion
- Dried herbs – I used a mix of oregano and coriander
- Salt and pepper
- (If you don’t have much meat and would like to bulk out your burgers, you can add breadcrumbs, you can also add an egg to this to bind.)
- Bread rolls
- Cheese – I had double gloucester, you can go as fancy as you like, ranging from cheese squares to fancy french varieties
- Extras e.g. pickles, condiments, lettuce leaves, tomatoes etc
- Fry the finely chopped white onion in a bit of oil over a medium heat. You want to onion to go translucent, but not brown.
- Once the onion is cooked and slightly cooled, add to the mince along with the dried herbs and the salt and pepper.
- Mix it all together with your hands – be careful to not overwork the meat.
- Shape into burgers (the size is up to you) and put in the fridge to set.
- If you’re actually cooking on a barbecue, wait until the coals are white, don’t try to replicate burger adverts by placing them straight onto big flames because you’ll end up with bits of charcoal. If like me you plan on cooking them under a grill, make sure they’re on a rack so that excess grease can drip off. You’ll want to cook them on each side so that they’re dark and caramelised, but not burnt.
- Toast the burger buns and assemble your burgers. I spread some mayo on the bun followed by lettuce leaves, with the burger and cheese on top.
Sweet Potato Fries
- Peeled sweet potatoes
- A neutral flavoured oil (I used sunflower)
- Seasonings – salt, pepper, paprika, dried herbs
- Preheat the oven to a high temperature (e.g. Gas 7) and chop the sweet potatoes so that they’re about 1cm thick sticks.
- Evenly spread the potatoes on a baking sheet
- In a cup, mix up the oil and seasonings and then pour over the potatoes
- Mix it all up with your hands and bake for 20-30 minutes
- I finished mine off in the grill for a few minutes to try and crisp up – sweet potatoes tend to go a lot softer than white potatoes when cooked, so don’t go expecting super crispy french fries!
Here’s the end result. I love sweet potato fries with my burgers and if you’re a student who’s finished for the year and wants to celebrate in the sun or just someone who wants treat their loved ones to some summer food, this is a good place to start.