Fake-away series: Byron burgers at home


(Image courtesy of Laura O'Callaghan)

Lockdown got you missing your favourite burger? Well I’ve got you covered with this mouth-watering cheese burger recipe which is as good as, if not tastier than any restaurant burger.

Yes, welcome back to the Fake-Away series where I teach you how to make your favourite restaurant meals from the comfort of your own home. Why not turn your halls kitchen into a mini restaurant for the night and impress your flatmates with these ultimate burgers?

For me, a burger has to be chunky and meaty with melted cheese oozing from every direction. Whether you’re a gherkin fan or not (I’m not a fan), these burgers will satisfy those fast-food needs.

This is not just your simple frozen burger patty and defrosted burger bap; we’re going to go all the way. From making your burgers to scratch where you can really experiment with flavour, add in some paprika, mix in some fresh basil, sprinkle it with crushed chilli peppers, this basic recipe gives you plenty of room for experimentation. Then we’re going to add a toasted brioche bun which will help to vary the texture and give it that bit of a charred taste. To top it off on the side there will be a super fresh coleslaw which tastes so much better than store bought and some crunchy potato wedges.

Let me assure you while this recipe sounds complicated, it is so easy and by no time you’ll be adding your own twists to this burger to suit your tastes that no other restaurant could replicate. This recipe cooks for two people, so if you plan to have a burger night with all your housemates adjust accordingly.

Byron Burger Recipe

Prep time: 10 mins | Cook time: 40 mins

You’ll need:

3 large potatoes

1tbsp tomato ketchup

2tbsp panko breadcrumbs

240g beef mince

Cheese (as much or as little as you like)

1 packet of coleslaw mix (this will normally consist of onion, cabbage and carrot with a sachet of mayo)

4tbsp mayonnaise

2 brioche burger buns

Method

  1. Preheat the oven to 220°C / 200°C fan over / gas mark 7. Chop up the potatoes into 2cm chunks, leaving the skin on for extra flavour, and add to an oiled baking tray and season with salt and pepper. Roast in the oven for 25-30 mins turning halfway through cooking.

  2. Meanwhile add the ketchup and breadcrumbs to a mixing bowl and stir until combined. Add in the mince and season with salt and pepper and bring together completely using your hands. Half the mixture and shape into two burgers – make them flat as they will fatten up and shrink when cooking.

  3. Heat some oil in a frying pan on a medium heat and add the burgers. Cook until browned turning carefully once or twice – this should take about 10-15 mins.

  4. As the burgers are cooking grate your cheese and set aside.

  5. Put the coleslaw mix into a bowl and mix with the mayonnaise. Season with salt and pepper.

  6. Add the cheese to the burgers and leave on the heat for about 5 mins until the cheese is gooey and melted.

  7. Halve the burger buns and add them to the middle shelf of the over to toast for 3-4mins.

  8. Top each bun with a burger and the bun top, serve with the wedges and the slaw on the side.

As I said before this is the basic recipe so feel free to mix it up and add your own toppings or seasonings. Add some bacon and avocado for a fresh mix up or keep it classic with lettuce, tomatoes, and even the dreaded gherkins! Same goes for the coleslaw and the wedges, mix up the seasonings, add some paprika or garlic, maybe even dare and add some chilli’s to it, really make it your own!

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