Looking to create a complete burger meal from scratcg using our Angus Beef & Beetroot Burgers? Michael Van de Elzen has put together this complete recipe for wholemeal burger buns, tomato sauce and chunky fries.
In a rush? Feel free to swap in some store-bought wholemeal buns instead.
1 packet Green Meadows Beef Michael Van de Elzen's Angus Beef & Beetroot Burgers
1 tbsp olive oil
1 red onion, thinly sliced
4 wholemeal buns (see recipe below)
tomato sauce (see recipe below)
1 iceberg lettuce, washed
2 large tomatoes, sliced
8 gherkins, sliced lengthways
100g sliced swiss cheese
Heat oil in a large frying pan over high heat. Place patties in the pan and cook for 4-5 minutes each side.
1 small onion, finely diced
2 cloves garlic, crushed
1x 400g tin whole peeled tomatoes
leaves from 1 sprig rosemary
1 tbsp honey
Combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one third. Blitz to your desired consistency.
Wholemeal Buns (makes approx 6)
400ml warm water
2 tsp dried yeast
2 tsp brown sugar
2 tsp poppy seeds
2 tsp sesame seeds
100g wholemeal flour
500g strong flour
1 tbsp Himalayan salt
2 tbsp olive oil
1 tbsp milk
Place warm water in a small bowl and sprinkle over yeast. Stir in sugar and leave to ferment for about 15 minutes. Mix together poppy and seasame seeds (set aside a touch of mix for garnish). Combine flours, seeds and salt in a mixer bowl. Pour oil into fermented yeast and add to the flour mixture. Knead with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until the dough has doubled in size.
Knock dough back and divide into 6 equal sized pieces. Form into balls, lay out on a baking tray and rest for 10 minutes. To make eggwash, whisk together egg and milk. Brush rolls with eggwash, sprinkle with reserved seeds and bake for 30 minutes.
4 large Agria potatoes, skin on
2 tbsp vegetable oil
Preheat oven to 220 degrees celsius. Place potatoes whole in a large saucepan of cold, salted water. Bring to the boil, reduce heat and cook for 8 minutes. Drain, then slice lengthway into wedges. Heat roasting pan with oil in the oven, add sliced potato and cook for 25 minutes. Remove from the oven, sprinkle with rosemary salt (recipe below), and return to the oven for another 10 minutes. Serve immediately.
1/2 tbsp flaky salt
2 sprigs rosemary, leaves only
Crush together salt and rosemary leaves in mortar and pestle.