The Jameson Burger with Sweet Potato Fries

Jameson Burger with Sweet Potato Fries

 

           So this is the second and last (I promise) post about Jameson. If you have read the previous post you will know that I am helping out a friend with a job application and for this we threw together this delectable meal. We were thinking about the drink and that it is quite summery and light. Perfect for an afternoon BBQ. And what is the perfect BBQ food? Steak. Ok what’s the second one? Burgers. Now put them together,… You got it. Burgers made from Steak.

            We wanted to do something special. So I suggested we try using steak instead of mince and mincing it ourselves. Instant success. It really brought these burgers into a whole other level. I also didn’t mix in anything other than a bit of seasoning so it kept a beautifully full flavour of beef.

          The advantages of doing something like this are many. The biggest being, you actually know what is going into your mince. If you buy 500g of minced beef in Tesco for a euro I will bet my conkers there is little or nothing resembling beef in there. Whereas this way you can see exactly the quality of beef in your burgers and they will taste immeasurably better. It’s win, win.

           With this we served rocket (which I recently learned is called Arugula in the states, fact fans) a bit of parmesan cheese and some caramelised red onions that we sautéed with Jameson to give them a kick.

           This is about enough to make three massive burgers or four slightly smaller ones.

2 round steaks (approx 700g combined)

Teaspoon of thyme

3/4 burger buns

Rocket

Parmesan

4 red onions

1 tbs sugar

1 tbs balsamic vinegar

1 tbs Jameson whiskey

3 large sweet potatoes

1 tbs paprika

-Preheat your oven to 200 degrees Celsius.

-Wash your sweet potatoes and cut them into chips with the skins on.

-Lay them out on a large baking tray with some sunflower oil, salt, pepper and the paprika.

-Using your hands make sure all of the chips are coated with oil and seasoning.

-Pop them in the oven, depending on thickness they should take about 40 minutes. Perfect amount of time to get everything else ready.

-Next up is the onions, peel and slice them thinly. A food processor will help things along here if you have one. Get them into a pot on a med/high heat with some olive oil, salt and pepper. Don’t worry if it seems like a lot, they will reduce down quickly.

-While they are cooking away, take out your steaks and hack them up a bit. Nothing fancy, just to make it easier on your processor.

-Lob all of the steak in with the thyme, some seasoning and give it a good blend. This should take about a minute to get the consistency you want. Ideally you will be looking for a few big bits of meat left but the rest fairly well diced.

-Take out your high quality, home made mince and mould it into patties (Three or four depending on your tastes).

-Put your griddle pan onto a high (RFH*) heat. Once it starts to smoke get the burgers on there.

-Add the balsamic vinegar, Jameson and sugar to the onions. Keep an eye on them as they cook.

-Give your chips a turn and make sure they aren’t sticking to the pan. If the oven is hot enough and you used enough oil this shouldn’t be a problem.

-Check the onions, if they taste a little sweet, add a little more vinegar. If they taste a little sour, add a little sugar.

-Flip your burgers, they should only take about ten minutes from start to finish.

-Once they are done, set up your buns on plates. Get your burgers on there. Then the cheese (I usually shave it on using a speed peeler, but I’m kinda fancy like that. Any way you like is fine.) Then the rocket. Followed finally by the red onions.

-Take they chips out and portion them out and you are ready to go.

I have said it before and I’ll say it again. Enjoy 😉

Wait a second, I don’t even really like Jameson.

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