Cheeseburger and fries

Recreate the authentic American diner experience with burgers in soft white buns, fries and a thick vanilla milkshake.


For the cheeseburger
  • 500g/1lb 2oz beef steak mince
  • 2 tbsp vegetable oil
  • 25g/1oz beer mustard
  • 100g/3½oz mayonnaise
  • 8 gherkins, sliced
  • 4 beef tomatoes, sliced
  • ½ round lettuce, leaves separated
  • 1 red onion, sliced
  • 200g/7oz Monterey Jack cheese, grated or in slices
  • 4 brioche rolls
For the fries
  • 500g/1lb 2oz chipping potatoes
  • vegetable oil, for deep-fat frying
For the vanilla milkshake
  • 1 vanilla pod, seeds removed
  • 500ml/18fl oz full-fat milk
  • 200g/7oz vanilla ice cream

Preparation method

  1. For the cheeseburger, 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 in cling film and place in the fridge for an hour.

  2. Heat a large frying pan and add the oil. Once hot, add the burgers and cook each side for 2-3 minutes. When cooked, set aside to rest.

  3. In a small bowl, mix the mustard with the mayonnaise.

  4. For the fries, preheat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  5. Fry the chips for 3-4 minutes, then drain on kitchen paper and season with salt.

  6. For the vanilla milkshake, place all the ingredients in a blender and blend until smooth.

  7. Just before serving, pour the milkshake into glasses.

  8. To assemble the burger, place each patty in a brioche roll topped with the gherkins, sliced tomato, lettuce, a few onion slices, cheese and beer mustard mayonnaise.

  9. Place the burgers on serving plates and secure with a wooden skewer. Place the fries alongside and serve with the milkshakes.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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