Takeaway food is always good when you want a treat but what do you do when you have no money.
I have been playing with food, trying to find items that I want to sell in my takeaway and this is one way to experiment and find good food and make it takeaway style.
For this recipe you need.
600g ground beef. I went for a beef to fat ratio of 70/30
2 rashers of back bacon, no fat.
20g x 2 cheddar cheese
2 x brioche buns
ketchup
and cheese slices.
For the chip.
Russet potatoes.
oil for frying
salt.
I started my chopping up my bacon into little pieces, and I mean little, it is just the way I wanted to do it and it would probably be the same not chopping it, but I liked the idea of the bacon been piled up inside to give it a layer.
After chopping the bacon I dried fried it too cook it through, this was really quick about 2 minutes and it was ready to come off the heat and into a bowl to cool.
The ground beef was rolled into equal sized balls x 4. I used a rolling pin to flatten the meat and then made a well in the middle of 2 off the patties.
I placed approx 20g of cheese into the wells of the burgers, then topped the cheese with the cooled cooked bacon. the reason I cooled it first was to make sure that the beef didn't cook from the heat from the bacon.
Once the cheese and bacon was in the well I added the other beef patty I had made to the top and molded it together with my hands to make sure that none of the cheese of bacon was showing.
These burgers at this point are massive, while the hotplate is heating up, you want to chop you potato into 2 cm lengths and added them to you chip frier at 130oc and leave them to cook for about 8 minutes.
when the chips have softened take them out of the oil and rest to one side.
The burgers go onto the flat top with a little oil to help them not to stick, and while they are cooking drop your fries into your oil at 180oc.
Depending on the size of your burgers will determine the length of time they will need to cook for, it took mine 8 minutes on each side to cook through.
while the chips crisp up I popped my burgers in the oven to keep hot on gas mark 6, this also helps if the burgers are not cooked all the way through.
I then buttered my brioche buns on both sides, i like to do this, you don't have to but it helps them cook better.
You only want to toast one side of your bun, so you have a nice soft bun and a crisp toast like in the centre, this is to stop the juices of the burger ruining the bun.
As you can see from the picture I even got the grill burns on the bun, looks good at this point I am hungry.
I then load the burger on the bun and add ketchup to the top bun then the slice of american cheese the top I also added the fries to the plate and added my salt. not to much though.
It was all about cutting into this to see the cheese ooze out.
It tasted great and has to be in my top 5 burgers of all time. it took less time to eat than it did for me to take these photos :D
This is one that will be getting added to my takeaway menu, I am just hoping that something happens soon as I am getting bored waiting for something to happen.