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James' Homemade Burgers Recipe
Date: 20.07.2017
If you're having a BBQ this weekend then our head chef, James', homemade burger, relish and potato salad recipes are ideal - especially if you're trying to impress your guests.

Here is James' step by step guide to make and serve his delicious BBQ burgers...

The burgers are best made an hour or so before cooking otherwise they can be a little crumbly, they freeze beautifully as long as they are wrapped tightly, and defrosted fully before cooking.

To mould them, shape each piece into a ball and gently flatten, the thinner the burger the quicker they will cook.

I love this tomato relish with my burgers as it adds some acidity which helps to cut through the fat of the beef. For best results, use a mince that is 15% fat, this will stop the burger from drying out as it cooks. The breadcrumbs will help lighten the mix and absorb the fat as it melts, this can also be substituted for gluten free bread crumbs.

This potato salad recipe is perfect for any barbecue (it also marries beautifully with smoked fish if you don’t fancy burgers).

I like to add capers and gherkins as I like it to have a little zing. I tend to leave the potatoes quite chunky but you can cut them any size you like, my favourite potato for this recipe are ‘Norfolk Peers’ from Heygate Farm in Swaffham (available end of this month), they are cheaper than jersey royals and twice as delicious.

They're simple and easy to make - here is our step by step guide:

Homemade burgers
(serves 6)

750g beef mince
1 egg
4g salt
Pinch pepper
2 ½ slices of bread, crusts removed and blitzed into bread crumbs
1 clove garlic peeled and crushed
½ small onion diced

1. Combine all ingredients in a bowl.
2. Shape into 4 patties.
3. Cook on the barbecue until they reach 75degrees core temperature. I recommend investing in a decent meat thermometer, especially when you’re barbecuing, to ensure your meat is cooked thoroughly.
4. To finish, top with cheese or bacon or both and serve with relish and salad

Tomato relish

3 ripe tomatoes, deseeded and diced
3 small red onions peeled and diced
600g tomato ketchup

Combine all ingredients and serve in a bowl.

Potato salad

30 new potatoes cooked and cut into 1/4 (depending on size)
1 shallot finely diced
1 gherkin finely diced
4 dsp horseradish cream
8 dsp mayo
2 tsp capers
4 dsp chopped chives
Combine all ingredients, season with salt and pepper

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