Stout Burgers with Roast Potatoes

Todays recipe I got from reading "The Best of American Beer and Food" by Lucy Saunders. The unique flavor in this burger comes from the Guinness stout beer...And I have tweaked it a little to suit my own tastes and added some crispy fluffy roast potatoes to it. oh... and i tossed out the bun for the burger... Beer and food pairing suggesstions: porter beer like anchor steam porter or flying dog Gonzo imperial porter, I find the roasted maltiness works well with the caramelised flavors in the burger. Or just finish the rest of your guinness with this meal...

here are the ingredients:












400grams minced beef
3 cloves of minced garlic
1 red onion (finely diced)
1 bottle of guinness stout (Use 4 tbsp of guinness)
400 grams of New Potatoes or any floury potato (For roasts potatoes it is extremely important to have a floury potato)
4 slices of Stale bread (blended into bread crumbs) You can also use unsalted crackers
1 tsp of rosemary
1 tsp of thyme
1 tsp oregano
1 tsp of worcestershire sauce
some olive oil
Dijon Mustard

30 grams of unsalted butter
Salt and pepper to taste (Use sea salt if possible)


Instructions for this Brewcuisine favorite: Basically there are two stages to this recipe, the roast potatoes and the burger.
The brew cuisine Roast Potatoes:
Step 1: Preheat a large pot of water to boiling and put a roasting tin in a heated oven with 3 tbsp of olive oil in it. Meanwhile, peel and cut the potatoes into small chunks, to get an idea on cutting size, refer to the picture below. Add the chunks to the pot of boiling water for 12 minutes, then drain the water and shake the pot with the potatoes still in it until the edges of the potatoes become crumbly and flour-like. See 2nd picture below. The crumbly bits on the outside of the potatoes will crispen up in the oven and give it that lush crispy roast coating.










Step 2: Add the potatoes to your heated roasting tin with oil. Then add plenty of sea salt ontop of the potatoes and black pepper. I used about one tablespoon of salt and a one teaspoon of freshly ground black pepper and I poured some more olive oil ontop of the tats. Then use a spatula to mix the potatoes in the roasting tin making sure that all the oil, salt and pepper evenly covers them.
Step 3: Return the roasting tin with tats to the oven for 15 minutes on 250 degrees celcius or if you use fahrenheit then its about 450 degrees Fahrenheit. They should end up like the pic below. NOTICE that my tats are not evenly colored, this is because the oven I used was uneven, so half way through, I should have turned the roasting tin around to get an even browning.













The Burger:
Step 1: Mix in the rosemary, oregano, thyme, breadcrumbs, garlic, salt, pepper, worcestershire sauce and Guinness with the minced beef. Use your hands to mix everything and evenly distribute all the spices and flavors. Chill for 15 minutes.











Step 2: Then use your hands to make 2 patties out of the beef mixture. As you can see I made quite thick beef burgers. I actually had enough to make two more smaller patties which I saved for next days breakfast.










Step 3: Preheat a non stick pan/skillet on medium heat and cover the base of the pan with a tbsp of oil. Add the beef patties to the pan for 3-4 minutes until you get a nice brown color like in the picture below, then flip it, add the butter and cook for a further 4 minutes. Check out my pics below to see about the ideal color that we are looking for on the meat.











Below is the finished recession proof meal with a dollop of mustard on the burger and the 2nd and 3rd picture is how i used the burgers for some yummy breakfast with brown bread, eggs, cheese, crispy bacon and fried onions! Sweeeeeeettt!!!!!!!












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