I have to give most of the credit to Ian for this one, he came up with the idea and then we just rolled with it. So scroll on down and give it a try!
HOSER BURGER n Fries
What you'll need:
- two Yukon gold potatoes (or literally just however many of whatever potato you want to make your fries from)
- canola oil
- salt, pepper to taste
- 1/2 ground beef
- Worcestershire sauce
- 1/4 cup beer (use a Canadian brand for this burger, of course!)
- 1 egg
- approximately 1/4 cup crushed ketchup chips + non-crushed chips to add to your cooked burger!
- maple syrup
- 1/2 sweet onion, sliced
- 1-2 Tbsp butter
- 3 Old Fashioned Plain donuts from Tim Horton's (if you're keeping it Canadian.. but feel free to use a regular bun!)
- back bacon
- Saskatoon chutney (link below)
- +bothwellcheese Maple Smoked Cheddar cheese
First thing's first: this burger is easiest if two people are working together. One on the burgers and one on the rest. To start, add your ground beef to a bowl. Add about three dashes of Worcestershire (which, as far as I am concerned is the worst word. Who actually knows how to pronounce that??), salt and pepper, to taste and the beer. Crack in your egg and start to add in your crushed ketchup chips (the easiest way to crush them is to put a couple of handfuls into a paper bag, close the bag, lay it on the counter and start crushing it with your palm) and start to knead the dough. Obviously if you've got more beef on hand, adjust accordingly - we only made a few of these. Form into thing patties and set aside (also, turn on your BBQ)
This is where it comes in handy to have two people because one can be doing the beef and the other can start the homemade fries (if you have time - if not, hit up the freezer aisle for your favourites!) Wash your potatoes and peel them (or not if you prefer!). Take your biggest sharpest knife, depending on the size of your potato of course, and chop into french fries. We once read somewhere online, that you should soak your potatoes in water for about 20 minutes to a half hour before baking them to make them nice and crisp - so put them in a bowl and then cover them in cool water. Recently, Ian read online (http://allrecipes.com/recipe/35963/french-fried-potatoes/) that you should dissolve sugar in the water as well, so we tried that out this time - I'm not too sure it made any difference. Once your timer goes and the fries have been soaking, you've got to drain the water and dry the potatoes - I just use paper towel. Once they are all dry, put them in another bowl (or the same one, if you've dried it) and drizzle with a light tasting oil and then add salt and pepper to taste. Give 'em a little mix up with your hands (CLEAN hands!!) and then spread them onto a baking sheet. Make sure they are all separated! Now, I usually bake the fries on tin foil so they don't stick to the pan but I didn't do that this time. And they ended up sticking to the pan. Anyways, cook them for about 12 minutes, flip them over and cook about 12 minutes more. Voila! French fries. Plan accordingly - the fries altogether (if you're soaking them) take way longer then BBQing a few burgers.
I think while I was working on the fries (I guess since we are moving to the UK I should get used to calling them chips??), I also threw a couple of pieces of back bacon on a frying pan. They don't take any special procedures, you literally just toss 'em on the pan and flip them when they start to turn a little brown. Set them aside once they are done.
Ian had a good idea - to make a Saskatoon sauce for these burgers. So he went onto his very own Pinterest account (true story) and found this recipe for Saskatoon Chutney from a blog called Will Cook For Shoes which I think is an absolutely BRILLIANT name and away he went doing that. We spent most of the day kind of wondering where we could possibly find saskatoons or even saskatoon jam - but Ian's aunt suggested we go down to the Forks Market where we ended up finding a bag of frozen saskatoons, so that was perfect! The only thing we would do differently on the chutney, is maybe add less apple cider vinegar, as we thought that taste was pretty strong - and we didn't have any allspice, maybe that taste would have downplayed the vinegar??
I think after Ian got the chutney going, he put the burgers on and I got started on the "maple-ized onions" (quite possibly my most favourite invention of all time). I sliced half of a yellow onion and melted 2 tablespoons of butter on a frying pan. Once it started to melt, I added the onions and let them cook a bit before adding the maple syrup. I started with 1 tablespoon and then added the next one. I think I had the stove on about medium-low heat. The maple syrup starts to bubble after awhile and it starts to smell reeeeal good. Just keep stirring. (I also strongly believe that this would be good on vanilla ice cream.)
Okay, I think we've got all the prep done.. time to build! Cut each donut in half. Once you've got the burgers off the grill, add the cheese. We added it while they were cooking and we felt the flavour wasn't as strong, so maybe if it's not as melted, you'll taste it more. I would add some mustard to the bottom donut if you like mustard and then the ketchup chips. Now add the burger with the cheese and the back bacon. This is when I put on my lettuce (cause I'm weird and I LOVE lettuce on hamburgers), and then weighed that down with the onions and chutney. Stick the top half of your donut on and BON APPETIT!!!!!
Let me know if you try this out, I'd love to hear from you! I've got quite a few recipes I've tried recently from my cookbooks and ones I have found online, so you can count on my next few posts to be food related.
dream big dreams, be reckless
- L
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