A take on the classic double burger with tasty crunchy fries - easy to make, and can be made low calorie & gluten free!
Ingredients:
Burger:
- 800g beef mince
- 100g tongmaster angus burger complete mix
- iceberg lettuce - shredded
- 1/2 white onion - finely chopped
- seeded burger buns
- gherkins - finely sliced
- cheese
- 200g mayonnaise
- 1 tsp white vinegar
- 1tsp garlic powder
- 1tsp onion powder
- 1tsp mustard
- 1tsp ketchup
- 1/2tsp sweet paprika
- 1 whole gherkin
- 4 large potatoes - sliced into thin batons
- olive oil
- tongmaster chip seasoning
Method:
- In a large bowl, add the mince, burger mix & 100ml cold water, mix/knead until combined and shape into patties using a press (or your hands) - these should be relatively thin.
- Set the patties aside and allow the flavours to settle in the meat - use burger discs to separate and avoid sticking.
- In a blender, add all of the sauce ingredients & blend until smooth - set aside.
- Toss the chopped potatoes in olive oil & sprinkle over the chip seasoning until well coated, cook to your preference.
- These can be oven baked, cooked in the air fryer or deep fried!
- Grill or fry the burger patties until cooked through.
- Slice the burger bun into 3 parts and assemble using two burger patties, lettuce, onion, sauce & gherkins.
- Serve up alongside the fries & leftover burger sauce to dip (trust us!)
