Beef steak burger with truffle mayonnaise, tomato chutney in a brioche bun with fries

18th July 2016 - Recipes

Quick recipe finder Beef steak burger with truffle mayonnaise, tomato chutney in a brioche bun with fries

Preparation time

1-2 hours

Cooking time

10 to 30 mins

Serves

Serves 4

Go gourmet with this indulgent quarter pounder and French fries.

By James Martin From Christmas Kitchen with James Martin

Ingredients

For the burger and fries

500g/1lb 2oz minced beef steak
2 large chipping potatoes, peeled and cut into thin fries
vegetable oil, for deep-frying
4 brioche rolls
8 gherkins, sliced
4 beef tomatoes, sliced
½ round lettuce, leaves separated
1 red onion, sliced

For the tomato chutney

1 tbsp olive oil
½ shallot, chopped
1½ tomatoes, chopped
1 garlic clove, crushed
1 tbsp balsamic vinegar
1 tsp brown sugar

For the truffle mayonnaise

3 egg yolks
2 tsp Dijon mustard
150ml/5fl oz light olive oil
100ml/3½fl oz sunflower oil
50ml/2fl oz truffle oil
2 tbsp lemon juice
few shavings of black truffle (optional)
salt and freshly ground black pepper

Method

For the burger and fries, put the mince in a large bowl and season with salt and pepper. Use your hands to shape the mince into four burger-shaped patties. Wrap the patties individually in cling film and place in the fridge for an hour.
Meanwhile, for the tomato chutney, heat the oil in a small pan. Add the shallot, tomatoes and garlic and cook for 5-8 minutes until softened. Add the vinegar and sugar and cook for 3-5 minutes until the chutney has caramelised slightly.
For the truffle mayonnaise, put the egg yolks, mustard and a pinch of salt and pepper in a food processor and combine. Mix the oils in a jug, then, with the motor running, slowly pour oil through the feed tube until you have a thick emulsion. Mix in the lemon juice and a little warm water to loosen, if necessary.
The mayonnaise will keep for up to 2 days in the fridge. Just before serving, stir in the truffle shavings.
When you are ready to cook the burger and fries, heat the vegetable oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep saucepan until a cube of bread sizzles and turns brown when dropped in. (CAUTION: Hot oil can be dangerous; do not leave unattended.)
Carefully add the potatoes to the fryer and cook for 2-3 minutes, or until just coloured and crisp. Remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Season with salt.
Heat a large frying pan with a little oil. Cook the burgers on each side for 2-3 minutes, or until cooked to your liking (you can serve the burger rare as you are using fresh steak mince).
To serve, put each burger in a brioche roll topped with the gherkins, tomato slices, chutney, lettuce, a few onion slices and the truffle mayonnaise. Secure with a wooden skewer and serve with the fries.

Christmas Kitchen with James Martin

BBC One

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