Cheeseburger and sweet potato fries recipe

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 2
Dietary: Nut-free

This might just be the ultimate cheeseburger – a brisket, steak and bone marrow patty topped with slow cooked beef dripping onions and plastic cheese. Serve with cheesy sweet potato fries on the side, but don't tell your doctor.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the onions

1 tbsp beef dripping
2 onions, sliced
6 garlic cloves, finely chopped
1 tsp chopped thyme
100ml/3½fl oz beef stock
salt and freshly ground black pepper

For the sweet potato fries

2 sweet potatoes, cut into wedges
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
3 tbsp cornflour
cooking oil spray

For the burger sauce

3 tbsp mayonnaise
2 tbsp tomato ketchup
1 tbsp American mustard
splash pickle juice, from a dill pickle jar
few drops green Tabasco
salt and freshly ground black pepper

For the filthy cheese sauce

120ml/4fl oz evaporated milk
200g/7oz American cheese
1 tsp garlic powder
1 tsp onion powder
2 tsp American mustard

For the cheeseburger

200g/7oz beef brisket, minced
200g/7oz chuck steak, minced
120g/4½oz bone marrow, chopped finely
4 American cheese slices
salt and white pepper

To assemble

2 brioche burger buns
1 ripe beef tomato, sliced
sliced jalapeño chillies
sliced gerkhins

Recipe tips

Method

To make the onions, melt the beef dripping in a frying pan over a medium heat. Add the onions and cook, stirring often, for around 40 minutes until deeply golden-brown and soft.
Add the garlic, thyme and beef stock and reduce to a sticky glaze. Season with salt and freshly ground black pepper and keep warm.
Meanwhile, to make the sweet potato fries, rinse the sweet potato wedges and soak in cold water for 30 minutes.
Preheat a tray in the oven to 230C/210C Fan/Gas 8.
Drain the wedges and pat dry, then toss in the spices and cornflour. Spray with oil and roast on the hot tray for 25–30 minutes, or until crisp, turning halfway through cooking.
To make the burger sauce, mix all of the ingredients together. Taste and adjust the seasoning with salt and pepper as necessary.
To make the filthy cheese sauce, heat the evaporated milk slowly in a pan then add the remaining ingredients. Stir until the cheese is melted and the sauce is smooth, then keep warm.
To make the cheeseburger, add the beef brisket, chuck steak and bone marrow to a mixing bowl. Season with salt and white pepper and mix well.
Form the mixture into two equal-sized patties with your hands. Press burgers to a thickness of about 1cm/½in.
Heat a flat griddle and cook the patties until dark brown and crisp on the outside, but still juicy in the middle.
Lay the cheese over each patty and cover the pan with a lid or a metal bowl so the cheese melt.
Serve the burgers in the buns with the tomato slices, onions, burger sauce, jalapeños and gherkins and hold together with a skewer.
Pour the filthy cheese sauce over the fries and serve alongside.