Ultimate Caramelised Onion & Blue Cheese Burger with Garlic Shoestring Fries

Method

1. 1. Heat the butter in a pan over a medium heat and slowly fry the onions for about 35 minutes or until golden and sticky, before seasoning with salt. When caramelized, put aside for topping.
2. 2. Meanwhile, peel the potatoes and cut into julienne strips, this is easiest with a mandolin with a julienne attachment, and put in a bowl of cold water and chill for at least 10 minutes.
3. 3. Heat the vegetable oil to 175°c/350°f. Remove the fries from the water and spin dry in a salad spinner or with kitchen paper.
4. 4. Fry a handful at a time, using a fork to separate the strands in the oil, for a few minutes or until very lightly golden. Drain on kitchen paper and sprinkle with garlic salt. Keep warm in the oven at low temperature.
5. 5. Mix the mince with the pancetta, garlic, worcestershire sauce and mustard. Season well with salt and pepper and mush with your hands to blend. Divide into 4 and shape into loose patties.
6. 6. Heat a heavy based pan with a lid over a medium heat. Place the patties down on the pan when the temperature reaches smoking point. Squash down really well and fry for 2-3 minutes then flip over and fry for 3-4 minutes on the other side.
7. 7. Put the blue cheese on top of the burgers and add the lid to the pan. Lower the heat, allowing the cheese to melt.
8. 8. Half the burger buns and toast in the oven until lightly golden.
9. 9. Spread the bottom of the bun with mayo, top with onions, lettuce, tomato slices and then the burger and the bun lid.

• Summer
• Main Meals

Ingredients

• US
• METRIC