Kokova Magazine

This succulent beef burger is bursting full of flavour and served with thick cut chips, you will have a restaurant classic served in no time. And if the sun is shining, why not pop your burgers on the barbecue?

Prep: 20 minutes (plus 30 minutes chilling time)
Cook: 50 minutes
Serves: 4

Ingredients

For the garlic chips:

• 3-4 Desirée potatoes (about 1kg)
• 3 tbsp olive oil
• sea salt and black pepper
• 4 garlic cloves, thinly sliced

For the burger:

• drizzle of sunflower oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 500g minced beef
• large bunch flat leaf parsley, chopped
• 1 large lemon, grated zest only
• salt and freshly ground black pepper
• 4 bread rolls, to serve

Procedure

• Heat the sunflower oil in a frying pan and gently cook the onion and garlic until soft but not coloured.
• Combine the onion and garlic with the other burger ingredients in a large bowl and mix well.
• Shape the mixture into four burgers.
• Make sure all the burgers are the same thickness so that they will cook evenly.
• Cover with cling film and chill for at least 30 minutes or until ready to cook.
• Heat the oven to 220°C/fan 200°C/gas 7.
• Cut the unpeeled potatoes into thick chips of similar thickness so they cook evenly.
• Toss with the olive oil and tip onto a baking tray.
• Add the garlic and toss the chips. Roast for 20-30 minutes or until the potatoes are cooked and deliciously golden brown.
• Lightly oil both sides of the burger and grill for approximately 5 minutes, on each side.