Juicy Lucy Burgers
- 800g minced steak
- Salt and pepper
- 200g Monterey Jack or cheddar cheese (grated)
- 4 brioche burger buns
- Sliced tomatoes, lettuce and gherkins
- 4 red onion (sliced)
- 150g demerara sugar
- 100ml red wine vinegar
- 1 clove of garlic (chopped)
- 5g chilli flakes
- 800g Maris piper potatoes (washed)
- Oil to deep fry
Season the meat well and divide into 8 x 100g balls, then press out to equal ‘burgers’.
Put 50g cheese in the centre of 4 of the patties, then put another on top and press all around the edges to seal.
Fry/grill/griddle for about 10 minutes to cook, turning during cooking.
Serve in the bun with onion jam and the other accompaniments.
Onion jam – gently fry the onions and garlic for 12 minutes.
Add the sugar and vinegar, simmer for 15 minutes until syrupy and jam like. Cool.
Chips – leaving the skin on, cut the potatoes into 10mm thick slices, then turn onto the side and cut into 10mm thick chips. Put in cold water for at least 2 hours.
Pat dry then deep fry for 5 minutes at 140C, drain and cool. Then fry at 180C until crisp and golden. Drain and serve with the burger.