Don’t skimp on the quality of your beef and you’ll have a burger worth serving with these homemade rosemary-salted chips and mustard mayo.
- For the burgers
- For the mustard mayonnaise
- For the chips
- For the burgers, thinly slice the red onion and place in a bowl with the red wine vinegar and sugar. Set aside to pickle while you make the burger.
- Season the mince to your taste with sea salt and pepper and shape into 150g/5½oz patties using your hands. Set aside.
- For the mustard mayonnaise, separate the egg yolks into a bowl and gradually stir in the oil until creamy in consistency, whisking all the time.
- Stir in the wholegrain mustard and vinegar, season, to taste and refrigerate.
- For the chips, bake in the oven for 30 minutes
- Shallow fry the rosemary for 30 seconds, remove with a slotted spoon and drain on a plate lined with kitchen paper. Chop the rosemary finely, mix it with the sea salt and leave to one side.
- Preheat a grill to hot or bbq. Cook the burgers for 4-5 minutes each side under the grill.
- Layer the burger on the roll with gherkin, bacon and reserved onion. Serve with the hot rosemary-salted chips and mustard mayonnaise.