Tuesday, 26 August 2014
Blue Cheese, Roasted tomato and Coleslaw Burgers with Sweet Potato Chips
I will just apologise now for the raw meat picture, I made these while a friend was over and she was adamant that I take a picture of the burgers before we cooked them and now I really like the picture so I can't not put it in. I've become a little bit of a loaded burger fanatic recently, I was one of those children that liked food very plain, we didn't really eat out much and the only place I had ever seen burgers with lots of stuff in was at a fast food restaurant and I never eat fast food burgers. I don't actually know if that was because they didn't really do jam packed burgers here back then or I just never saw them, so I was quite slow on the bulky burger bandwagon. I have always been a lover of fat sandwiches, there's a weird story of how that came about but I won't delve into that now, and when I say fat I'm not being over dramatic, they're usually borderline too big for your mouth and now I'm pretty much the same with burgers.
The trick to this burger is not to cut the blue cheese too thick because you don't want to over power the other flavours, don't skimp on the tomatoes and heavy on the coleslaw.
For the burgers
500g Ground beef
1 tbsp oats
1/2 tsp salt
1/4 tsp pepper
For the Chips
1 sweet potato
1/2 tbsp olive oil
For the tomatoes
3-4 large tomatoes
For the coleslaw full recipe here
1 carrot, grated
thinly sliced cabbage
1 small apple, get into small chunks
1 tbsp mayonnaise
1 tbsp greek yogurt
Other things you will need
4 burger buns
Mix all the burger ingredients in a large bowl until well combined. Shape into burgers and place them in the fridge to rest for at least half an hour.
Pre-heat the oven to 200C/400F/Gas mark 5 and turn the grill on (if using)
Cut the sweet potato up into 1/4 inch thick strips, place the sweet potato in a bowl and pour the olive oil on to the potato, mix thoroughly then season well and mix again until evenly coated, place on a baking tray and set aside.
Slice the tomatoes and place on a baking tray on top of a piece of greaseproof paper, drizzle with olive oil and season with salt and pepper.
Put the sweet potatoes and tomatoes in the oven and bake for 25 minutes or until the potatoes are soft and crispy.
Place the burgers in a grill pan and place under the grill.
While the burgers tomatoes and sweet potatoes are cooking make the coleslaw.
Combine the carrot, cabbage and apple in a bowl with the yoghurt and mayonnaise.
Just before the burgers have finished cooking on the second side lay thinly sliced blue cheese on top and place back under the grill until melted.
To serve, slice the buns place the burger in the bun with the tomatoes and coleslaw layered on top and enjoy with the sweet potato chips.