Serves 6

Hamburgers

450g (1 lb) freshly minced beef – flank, chump or shin would be perfect

15g (1/2 oz) butter

75g (3oz) onions, chopped

1/2 teaspoon fresh thyme leaves

1/2 teaspoon finely chopped fresh parsley

salt and freshly ground pepper

pork caul fat (optional)

oil or dripping

Ginger Mushrooms

15-25g (1/2 – 1 oz) butter

75g (3oz) onion, finely chopped

225g (8oz) mushrooms

125ml (4 1/2 fl oz) cream

freshly chopped parsley

1/2 tablespoon freshly chopped chives (optional)

a squeeze of lemon juice

salt and freshly ground pepper

1 teaspoon freshly grated ginger

20g (3/4 oz) nibbed almonds, lightly toasted

Buffalo Chips

6 large potatoes unpeeled

salt

oil for deep-frying – olive or a mixture of olive and sunflower

Green salad and cherry tomatoes (optional).

hamburger buns

First make the hamburgers.

Melt the butter in a saucepan and toss in the chopped onions, sweat until soft but not coloured, then allow to get cold.  Meanwhile mix the mince with the herbs, season with salt and freshly ground pepper, add the onions and mix well.  Fry off a tiny bit on the pan to check the seasoning and correct if necessary.  Then shape into hamburgers, 4-6 depending on the size you require.  Wrap each one in caul fat if using.  Keep refrigerated.

Next make the Ginger mushrooms.

Melt the butter in a heavy bottomed saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-6 minutes or until quite soft but not coloured.  Meanwhile slice and cook the mushrooms in a hot frying pan in batches if necessary.  Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice.  Add the mushrooms to the onions in the saucepan, then add the cream, ginger, almonds and allow to bubble for a few minutes.  Taste and correct the seasoning, and add parsley and chives if used.  Keep aside.

Scrub the potatoes and cut into wedges from top to bottom – they should be about 2cm (3/4 inch) thick and at least 6 1/2cm (2 1/2 inches) long.  If you like rinse the chips quickly in cold water but do not soak, dry them maliciously with a tea towel or kitchen paper before cooking.

Heat the oil in the deep fry to 180°C/350°F/Gas Mark 4, fry twice, once at this temperature for 5-8 minutes depending on size then drain.

Meanwhile fry the hamburgers and reheat the ginger mushrooms.

Increase the heat to 220°C/425°F/Gas Mark 7 and cook the Buffalo chips for a further 1-2 minutes until crisp and golden.  Shake the basket, drain well toss on to kitchen paper, sprinkle with salt.  Put the hamburgers onto hot plates, spoon some ginger mushrooms over the side of the hamburgers and pile on the crispy buffalo chips.

Put a little green salad dressed in a well-flavoured dressing on the side with one or two cherry tomatoes and a perky spring onion.  Serve immediately and tuck in.

Copyright Ballymaloe Cookery School / www.CookingIsFun.ie