Burgers are often a top choice when I’m out for lunch or dinner, but I hardly ever make them at home. But I recently made this creation which was amaaazing, and it didn’t actually take that long to make, so I think I’ll definitely be making homemade burgers more often. This is like a classic cheeseburger with a twist; I’ve used Monterey Jack cheese which is super-melty and topped it with pico de gallo salsa for a little bit of spice.
Ingredients (Serves 2)
For the Burger and Fillings:
For the Sweet Potato Fries:
For the Pico de Gallo Salsa:
1. Preheat the oven to 200°C. Begin by making the Pico de Gallo (if you can, give it at least an hour or so for the flavours to combine, or you could even make it the day before to save time). Cut the tomatoes in half and scoop out the seeds, then finely chop and add to a bowl. Finely chop the red onion, chilli and coriander and add those in too. Squeeze in the juice of one lime, and sprinkle in a large pinch of salt. Mix it all together (add more salt if necessary) and set to one side.
2. Add the beef mince to a bowl. Use the best quality of mince you can get your hands on – definitely worth going to your local butchers rather than the supermarket. Add in a generous helping of salt and black pepper, then smoosh the mince together with your hands to mix it all together. Form into burger-shaped patties (try to make them around the same width as your bun, mine ended up a bit small!) and set to one side.
3. Peel the sweet potatoes and cut lengthwise into chips. Add the sweet potatoes to a baking tray (use more than one if you need to, make sure they’re spread out so they go crispy) and drizzle with olive oil. Add whatever seasoning you like, I’d suggest salt, black pepper and some chilli flakes. Mix everything together to get the sweet potatoes evenly coated. Put them in the oven and after 10 minutes, give them a shake/turn them over. Return to the oven and cook for another 10 minutes. Keep an eye on these to make sure the don’t burn, you might need to remove them from the oven slightly before the burger is ready.
4. Thinly slice the onion and add to a pan with a knob of butter. Fry over a medium heat for around 5-10 minutes until the onions begin to brown, stirring all the time to make sure they don’t burn. Add in a teaspoon of brown sugar and continue frying for another 5-10 minutes until the onions are caramelised. Turn the heat off and set to one side.
5. In a separate frying pan, add a splash of oil and heat up the pan. Add the burgers and cook for around 4-5 minutes. Flip the burgers over once they’re nice and browned, then add a slice of Monterey Jack cheese to the top of each burger. Cook for another 4-5 minutes, or until the burger is cooked through and the cheese has melted.
6. Now, time for assembly! Slice the bun in half and lightly butter (or add mayonnaise, ketchup etc.) to each half. Add some lettuce to the bottom of the bun, and top with the caramelised onions. Then add the burger with the cheese on top and a couple of spoonfuls of the Pico de Gallo salsa. Finally, add a few jalapeno slices and put the top of the bun back on – use a cocktail stick to hold it all together if necessary!
7. Plate up the burger and sweet potato fries, and add any other accompaniments you’d like – I’ve gone for some salad. Serve and enjoy!
Not bad for a homemade effort! I’d definitely suggest using Monterey Jack rather than cheddar if you can, it has a really nice mild flavour and goes all gooey and melty which is exactly what you want with a burger. It’s definitely a good idea to make your burger the same size as your bun, mine ended up being a bit too small and all my toppings fell out the side, nooooo. It’s really easy to customise this recipe too; just leave out the jalapenos if you’re not a fan of spice, or if you can’t be bothered making the salsa (but you should, it’s good!) just top with soured cream or your favourite sauce.
Have you had a go at making your own burgers?