Steak Louisiana Burgers & Sweet Potato Wedges

In which I prefix this post with: these are not the greatest photos I’ve ever taken of food. 

In case you didn’t get the memo, it’s Halloween this weekend. Which, if you’re British, is shorthand for: lots of drinking, bit of a damp squib. Sure, we carve our pumpkins and some of us dress up but really, it’s bypassed and we segue on, six days later, into burning effigies of Catholics and setting fireworks off into our own faces, which has much more popular appeal. Rightly or wrongly.

I digress. 

I made Steak Louisiana burgers the other day – an original adaption of a burger Hache serves – and beyond the fact they meld peanut butter, cheddar, rare beef and ciabatta together in one very, very delicious mouthful it also struck me that they’d be a great burger and chips for the autumn masses, should they come knocking on your door (or appear in your garden in puffer jackets demanding pyrotechnics) before you all go out trick or treating. If you want to make the burgers from scratch, there’s a great mince mixture recipe here.

For the burgers: 

4 beef burgers
4 tbsps smooth peanut butter
4 tbsps grated cheddar cheese (heaped)
Bag of spinach or rocket

For the buns:

Ciabatta loaf
Scraping of butter

For the chips:

2 small sweet potatoes per person
1 tbsp thyme leaves
4 tbsp olive oil
Cracked pepper
Sea salt

1. Preheat oven to 200 deg centigrade.

2. Cut your potatoes into wedges, and put them on a shallow baking tray, lined with foil. Scatter over your thyme leaves, and drizzle the olive oil over the top. Turn with your hands a couple of times to make sure the potatoes are evenly coated in the thyme and olive oil. Season with cracked black pepper and sea salt and put in the oven for 15 minutes.

3. When the potatoes are in, start on the burgers. Space them evenly on a foil-lined tray – with as much distance between each patty as possible – and put a level tablespoon of peanut butter – either smooth or crunchy – in the middle of each. Flatten a little.

4. Heap the cheddar over the top. When the first fifteen minutes are up for the potatoes, put the burgers in the oven too, giving both twenty minutes.

5. DONE. If you’re a fiend, like me, of doughy warm bread, microwave yo’ ciabatta for 30 seconds before buttering and burgering. It’s divine. Otherwise just pile on spinach or rocket (both are yummers) and scoff with your chips.


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