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Sam & Brooke’s Aussie Burger & Olive Oil Fries

This is what happens when a Nutritionist and a Chef do burger night…this Aussie burger with olive oil fries is nearly an exact replica of the famous McOz burger but a million times better! As a Nutritionist, I love a burger from time-to-time, especially when every ingredient is of good quality and free of junk or additives.

When Sam first presented the idea of making everything from scratch (including the buns), I wasn’t sure I had it in me after a long week of work. However, when I munched into that juicy beef patty sandwiched in between layers of smokey and sweet burger sauce with garlicky roasted pickled beets, crunchy lettuce, heirloom tomato, melty cheddar and pickles…I was in absolutely burger heaven!

It’s safe to say i’m now a complete homemade burger convert and I feel there is absolutely no other way. What’s interesting about doing it all from scratch is that it’s actually supremely easy and it really pays off. Not to mention, it’s ‘healthier’ than your stock-standard fast-food burger, especially the side of crunchy fries that are cooked in olive oil.

We made our own sesame milk buns, however that is absolutely not necessary and any good quality store-bought or bakery buns will do – we would advise toasting these briefly on the pan before assembly to get them back into their original hot and fluffy state.

It may seem like a lot, but most of the steps are prepping the elements of the burger. Ideally everything from the beet pickles, cold pre-cooked fries, beef patties and sauce can be made in advance, leaving only a small amount to do right before eating.

When you are ready to eat, simply cook the fries, fry beef patties and assemble! These are such a great weekend meal or summer party DIY. I strongly recommend keeping some extra burger sauce on the side to dunk the fries into!

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 60 Mins

Cook Time 10 Mins

Roasted Pickled Beets

Method

3 large beets, stems cut off
2 tablespoons olive oil
3 garlic cloves, finely chopped
2 tablespoons red wine vinegar
1 tablespoon lemon juice
½ tablespoon @quinbyshoney chilli honey (or regular honey)

Olive Oil Fries

4 large washed potatoes, cut into large matchsticks
800ml mild flavoured olive oil

Beef Burgers

500g medium fat grass fed beef mince
1 tablespoon olive oil
1 brown onion, finely chopped
¼ teaspoon Chinese five spice
¼ teaspoon curry powder
½ teaspoon Urfa chilli flakes
1 egg yolk
4 slices natural cheddar cheese

Sam's Burger Sauce

1 large egg yolk
2 teaspoons Dijon mustard
1 tablespoon white vinegar
Pinch salt
¾ -1 cup mild flavoured olive oil
2 anchovies packed in oil
1 teaspoon ketchup
2 teaspoons smokey barbecue sauce

To Serve:

Sesame milk buns
Sliced heriloom tomato
Green oak lettuce
Burger pickles

Method

1
Prepare the roasted pickled beets - preheat oven to 180 degrees celsius. Place the beets, olive oil and garlic in a large bowl and season well with salt and pepper. Toss well. Place each beetroot in a large square of aluminium foil and pour over some of the oil. Wrap tightly, then place onto a baking tray and into the oven to roast for 60 minutes or until tender. Remove from the foil and carefully peel away the outer skin of each beetroot. Slice the beetroot into 1cm thick slices and set aside in a large bowl. To the bowl add the vinegar, lemon juice and chilli honey. Season well with salt and pepper and carefully toss. Set aside in the fridge until use.
2
Prepare olive oil fries - place potatoes in a large pot of salted boiling water. Simmer until the potatoes are just tender and still have ‘bite’. Set aside on a wire rack and place into the fridge to cool.
3
Prepare beef burgers - place the beef mince in a large mixing bowl. Heat the olive oil in a non stick pan over a medium heat. Once hot, add the onions and cook until they start to soften and turn opaque. Add the Chinese five spice, curry powder and season well with salt. Continue cooking until the onions are caramelised, then transfer to the beef mince. Add the chilli flakes, egg yolk and season well with pepper. Mix well using your hands, then roll and shape into 4 large beef patties. Set aside in the fridge until 10 minutes before cooking.
4
Make Sam's burger sauce - place the egg yolk , mustard, vinegar and salt in a stand mixer or immersion blender. Blend /whisk for 30 seconds on low until frothy. Add 1 teaspoon oil. Blend well on medium for 30 seconds. Add another teaspoon of oil, blending for 20 seconds. Keep adding a teaspoon at a time, blending until it starts to emulsify - the mixture will thicken as you keep adding and blending. Slowly add the anchovies, ketchup and barbecue sauce until the sauce is creamy. Taste and adjust seasoning if necessary. Transfer the sauce into a bowl and set aside in the fridge until use.
5
Fry the chips and grill the burgers - add the amount of olive oil needed to cover your potatoes and heat to 160 degrees. Add the fries in batches, frying for around 3-4 minutes until golden. Let rest briefly on the wire rack lined with paper towel. Transfer the hot fries to a metal bowl and toss with a generous pinch of salt. Meanwhile, in a grill pan, cook the beet patties for 2-3 minutes on each side until caramelised and just cooked through. Turn off the heat and place the cheese on top of the hot patties, allowing it to melt in the residual heat. Crack over some black pepper.
6
Assemble - cut the milk buns in half. Lay down a generous dollop of Sam’s burger sauce, followed by a beef patty, lettuce, slices of the beetroot and heirloom tomato. Finish with another little dollop of burger sauce, a couple of pickles and place the top bun back on. Serve alongside your olive oil fries with some extra burger sauce on the side if desired.