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

Go gourmet with this indulgent quarter pounder and French fries.

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

Preparation method

  1. 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.

  2. 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.

  3. 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.

  4. The mayonnaise will keep for up to 2 days in the fridge. Just before serving, stir in the truffle shavings.

  5. 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.)

  6. 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.

  7. 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).

  8. 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.

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