The ultimate burger and chips

Chef: Jamie Oliver
The ultimate burger and chips
Burger and chips is a real family favourite and this recipe from Jamie Oliver is exceptionally good. 

1kg chuck steak, or good minced steak

1 onion, peeled and finely chopped

olive oil

a pinch of cumin seeds

1 tablespoon coriander seeds

sea salt and freshly ground

black pepper

a handful of freshly grated Parmesan cheese

1 heaped tablespoon

English mustard

1 large free-range egg

115g breadcrumbs

8 burger buns

for the chips

2kg large potatoes, skins left on, cut into chips 1cm/½ inch thick

olive oil

1 whole bulb of garlic

freshly ground black pepper

3 sprigs of fresh rosemary

zest of 1 lemon

85g sea salt

If you're using chuck steak to make your burgers, slice it up and pulse it in a food processor. Transfer the meat to a bowl. In a big frying pan, slowly cook the onion in a little olive oil for about 5 minutes until softened but not coloured. Add the onion to the meat - it will give sweetness to the burger. Using a pestle and mortar, bash up the cumin and coriander seeds with a pinch of salt and freshly ground black pepper until fine and add to the meat. Then add the Parmesan, mustard, egg and half the breadcrumbs and mix well. If the mixture is too sticky, add a few more breadcrumbs.

Lay some greaseproof paper on a tray or large plate and sprinkle over some of the remaining breadcrumbs. Shape the meat into 8 fat burgers and place these on top of the crumbs on the tray. Sprinkle more crumbs on top and press down gently. The burgers are better if they are chilled before cooking, so put them in the fridge for an hour or so.

Half an hour before you want to cook the burgers, put a large flat baking tray in the oven and turn the heat to 230°C/450°F/gas 8. Parboil your chips (still with their skins on) for about 10 minutes in salted boiling water and drain in a colander. Heat some olive oil in a frying pan, smash the garlic bulb up and chuck in the cloves, then add the chips. Toss in the oil and season with freshly ground black pepper. Transfer the contents of the pan to the preheated tray and cook for 20 to 25 minutes until crisp and golden. Now make your rosemary salt. Remove the leaves from the rosemary and put them in a pestle and mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if the mixture is too wet. Push this paste through a sieve, and keep to one side until you're ready to serve.

Take your burgers out of the fridge and fry them in a little oil on a medium to high heat for about 8 to 10 minutes, depending on the thickness of the burgers and how you like them, turning occasionally. Serve them on toasted burger buns, with tomato ketchup, and your fat chips sprinkled with the rosemary salt. Other great things to top your burger with are layers of sliced beef tomatoes, thinly sliced cheese, raw onion rings, lettuce, a grating of fresh horseradish - even a fried egg!


Main ingredients

Recipe Type
Dinner, Budget, Easy, Family Dinners, Quick Meals


Special Info
Nut free, Pregnant Mums

Level of Difficulty

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.