Homemade hamburger – Digg burger with caramelized onions
Fries
Ingredients · Servings 4
- 1 kg potatoes
- 1.5 l sunflower oil
- salt
- 2 pieces of onion
- butter
- sugar
- 800 g beef
- salt and ground pepper
- 4 slice(s) cheddar
- balsamic vinegar
- oil
- 4 pieces of hamburger buns
- 1 dl majones
- 4 ss ketchup
- 2 tsp Dijon mustard
- 1 tablespoon pickled cucumber
- 1 ss dill
Method · 1 h
- Scrub the potatoes thoroughly. You can optionally peel them completely or partially.
- Cut the potatoes into even strips. Rinse the potatoes in running cold water for 5-10 minutes.
- Place them in a large saucepan and add cold water and a good pinch of salt. Bring to the boil and cook the potato sticks gently until they are almost tender.
- Lift the potatoes out of the water and transfer them to a colander, or preferably onto a wire rack. Spread them out evenly so that they are steamed dry. After they are dry, you can transfer them to a suitable ovenproof dish.
- Let the potatoes sit in the refrigerator or freezer for at least 1 hour.
- Use a deep fryer or a heavy-bottomed pot with high sides. Pour in oil. The oil should not come higher than 1/3 up the side of the pot.
- Heat the oil to 130 degrees. It is best to use a thermometer.
- Fry the potatoes, a few at a time, for about 5 minutes. Let them drain on kitchen paper and cool further on a wire rack so that air can get in from all sides.
- Put the potatoes back in the fridge or freezer for at least 1 hour. Now you have time to prepare the rest.
- Just before serving, heat the oil to 180 degrees and fry the potatoes until golden and crispy. It takes about 5 minutes. Don't fry too many at a time.
- Let the potatoes drain on kitchen paper and immediately sprinkle with a little salt. Serve freshly fried!
- Peel and cut the onion into slices about 1 cm thick.
- Heat a large frying pan and add a good knob of butter and a little oil. Add the onion when the butter has melted.
- Fry the onion over medium-low heat. Give the onion plenty of time to cook until the onion is juicy, soft and sweet. Stir frequently. If the onion seems a little dry towards the end of the cooking time, you can add a little water instead of more fat.
- Add a good pinch of sugar, and preferably a few drops of balsamic vinegar, towards the end of the cooking time.
- Mix together all the ingredients for the dressing.
- Make four even burgers from the ground meat. Try not to overwork the meat, just flatten it into a burger shape and desired thickness. Season with salt and pepper on both sides.
- Brush the burgers with a little oil and grill them over high heat, about 3-4 minutes on each side. Add the cheese towards the end of grilling.
- Warm the buns and add dressing, cheese burger, caramelized onions and more dressing. Serve with fries.
