Inside-out cheeseburgers with baked curly fries and avocado slaw
Here in Spain it is starting to get warmer. Spring has definitely sprung. Last week I got overexcited about the warmer weather and invited friends over for a barbecue. The menu I put together was “grown up junk food” themed – we had burgers, fries and coleslaw, but with some twists.
I love to barbecue. I bought my Weber barbecue two years ago and was very excited. Then I bought Jamie Purviance’s amazing “Complete Barbecue Book” and became obsessed. This book has everything you need to know about barbecuing it, with loads of recipes, tips, marinades, sauces, rubs, advice…. It’s fabulous.
The main things I have learnt are:
– temperature is very important
– timing is even more important
– cook with the lid on!
– don’t turn too much
I’ve barbecued loads of recipes from this book and never had one that wasn’t delicious. The Thai prawns with watermelon salsa is another beauty. If you like to barbecue, I can definitely recommend this book.
Anyway. The recipe. The burgers are amazing. The curly fries are spiralized, using the wide noodle attachment of my spiralizer. The avocado slaw recipe is based on this Family Spice recipe, so thank you for the inspiration. I also served a simple green salad, dressed with olive oil and balsamic vinegar, and caramelised onions I had made a while ago.
My favourite thing about the barbecue is that I put out a load of condiments and sauces for people to help themselves to, and no one even touched them. Apparently, these burgers and fries are far too good for ketchup!
The trick to these burgers is that you put the cheese INSIDE the meat patty, so that it melts as you grill the burger. When you cut it open, you get a delicious gooey blob of warm cheese. (You can grill these burgers if you aren’t barbecuing.)
Ingredients (serves 4)
– 500g good-quality beef mince
– 50 g of Camembert or Brie cheese (rinds cut off)
– 3 tablespoons dried breadcrumbs
– 3 tablespoons dried beef or chicken stock
– 1 teaspoon sea salt
– ground black pepper
1. Cut the cheese into four small pieces.
2. Mix the beef, breadcrumbs, stock and seasoning together, then separate into four equal-sized balls. Make a hole in the centre of each burger and put the cheese inside. Wrap up the cheese so that it is sealed completely and shape the beef mix into a burger shape. You should have a burger with a hidden cheese centre!
3. Barbecue or grill on a high heat with the lid closed for 8-10 minutes, turning once only. This should cook the burgers to medium, so add on more time if you like your burgers more done.
Baked curly fries
Ingredients (serves 4)
– 2 teaspoons of olive oil
– 3 large potatoes
– Small amounts of seasoning to your taste, such as salt, pepper, paprika, rosemary, oregano – it’s up to you!
1. Spiralize the potatoes. There’s a good potato spiralizing tutorial here. Pat them dry with kitchen roll. Chop them slightly so the fries aren’t too long. Mix with half a teaspoon of olive oil, some salt, pepper and any dried herbs that take your fancy. I used a sprinkling of rosemary. Lay on a baking tray covered with a layer of baking paper.
3. Cook the potatoes for 20 – 25 minutes, turning halfway. When they’re done, they should be golden brown. Keep an eye on them though, as they burn quickly!
Oh my god, I loved this slaw. It is a healthier coleslaw, with no mayo. The creamy coating comes from avocado, but still has a bit of a bite. It is delicious. I will definitely be making it all the time this summer!
Ingredients (made generous servings for 4 people*)
* As in everyone had seconds and even thirds, but there weren’t any leftovers!
– 1 ripe avocado
– 2 tablespoons white wine vinegar
– juice of 1 lime
– 2 tablespoons of wholegrain mustard
– 1 teaspoon honey
– half a head of red cabbage
– 2 small carrots
– half an onion
– salt and pepper to taste
– olive oil
1. Finely shred the cabbage and the onions.
2. Peel the carrots and grate them.
3. In a blender, purée the avocado, vinegar, lime, mustard and honey. Once they are thoroughly mixed, drizzle in small amounts of the olive oil to create a mayonnaise-like consistency. Season to taste with salt and pepper.
4. Combine the dressing with the vegetables and mix well together. Allow salad to sit for at least 10 minutes before serving.
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