Prime topside beef burger


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

Preparation method

  1. 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.
  2. Season the mince to your taste with sea salt and pepper and shape into 150g/5½oz patties using your hands. Set aside.
  3. 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.
  4. Stir in the wholegrain mustard and vinegar, season, to taste and refrigerate.
  5. For the chips, bake in the oven for 30 minutes
  6. 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.
  7. Preheat a grill to hot or bbq.  Cook the burgers for 4-5 minutes each side under the grill.
  8. Layer the burger on the roll with gherkin, bacon and reserved onion. Serve with the hot rosemary-salted chips and mustard mayonnaise.