In case you are fortunate sufficient to have an air fryer then use it to make the chips and you’ll not want to make use of any oil for this recipe.
Elements
Serves 2
- 3 tomatoes
- ¼ cucumber
- 10g little Gem lettuce leaves
- 80g child spinach leaves
- 350g potatoes
- 1 tablespoon rapeseed oil (15g)
- 2 x 100g lean steak burgers (ask your native butcher to make these for you)
- 2 small seeded brown burger buns
- 1 teaspoon mustard (5g)
- 1 teaspoon tomato ketchup (5g)
- 1 small pickled gherkin (effectively drained – 15g)
- salt (elective) and freshly floor black pepper
Technique
- Preheat the oven to 200°C/400°F. Lower one of many tomatoes into slices and cube the remaining two. Cube the cucumber. Trim the lettuce leaves.
- Organize the spinach, diced tomatoes and cucumber into small serving bowls and put aside till wanted.
- Lower the potatoes into 1cm chips, leaving the pores and skin on and blanch in a big saucepan of boiling water for 3 minutes, then drain effectively.
- Shake the potatoes out onto a roasting tin lined with parchment paper and drizzle over the oil and season with a pinch of salt (elective). Toss with tongs till evenly coated.
- Bake for 20-25 minutes till crisp and golden brown, turning the potatoes not less than twice to make sure they cook dinner evenly.
- In the meantime to make the burgers, warmth a griddle or non-stick frying pan over a medium to excessive warmth. Season the burgers with salt (elective) and pepper, then add to the pan and scale back the warmth to medium.
- Prepare dinner the burgers for 4 minutes on either side till cooked by way of and properly charred. Take a look at with a small knife to make sure they’re cooked by way of.
- In the meantime, toast the burger buns and smear the bottoms with the mustard and the tops with the ketchup. Add the lettuce and tomatoes to the underside halves and put a burger on high. Slice the gherkins and add to the burgers, then end with the tops.
- Organize on the plates with the chips and serve alongside the salad.
