Homemade beef burgers with rustic chips

Homemade beef burgers with rustic chips

From Pasta to Pancakes
Claire Peters


Quantity Ingredient
5 large white potatoes
4 tablespoons olive oil
500g beef mince
1/2 red onion, chopped finely
3 garlic cloves, crushed
1 red chilli, deseeded and chopped finely
2 tablespoons parsley, chopped
8 slices cheese, such as Gouda
1 iceberg lettuce
1 tomato, sliced
4 burger buns


  1. Preheat the oven to 200°C. Cut the potatoes into wedges; you should get 4–6 wedges from each potato. Place them on a baking tray, drizzle with half the olive oil and season with salt.
  2. Cook in the oven for 20–30 minutes until golden brown and soft.
  3. Meanwhile mix the mince with the onion, garlic, chilli, parsley and 1 tablespoon olive oil. Use your hands to divide the mixture into 4, then shape into burgers about 2.5 cm thick.
  4. Heat the remaining oil in a frying pan and add the burgers. Cook on a medium heat for 5 minutes. Turn and cook for a further 5 minutes. The burgers should be brown on the outside and cooked through, with hardly any trace of pink inside. After 10–12 minutes they should be ready.
  5. Add 2 slices of cheese to the top of each burger, just before they’re ready.
  6. Assemble the burgers by sandwiching a few lettuce leaves, a burger, a tomato slice and a squirt of ketchup and mayonnaise in each bun.
  7. Serve with the hot chips – yum!

Optional extras:

  • Place a cube of cheese – I like Cheddar, or even blue cheese – inside the mince mixture. Do this once you have shaped them into burgers and before you cook them. Then when you take a bite you’ll get melted cheese inside your cooked burger – amazing. Or place a slice of cheese on each burger 2 minutes before they are ready and watch it melt over your delicious burgers. In the summer, sundried tomatoes are gorgeous added to the mixture.

Serving suggestions:

  • I love to have my burger in a bun with ketchup, cheese on top, lettuce, tomato and a spot of mayo. Guacamole is also gorgeous, as are fried bacon and some fried onions. Up to you entirely.


  • Leave the raw mixture in the fridge for up to a day and then shape and cook. If you have some leftover raw mixture and you don’t want to make another burger, form it into little balls to make your own meatballs. Cook in a pan and serve with spaghetti and tomato and garlic sauce.
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