Gourmet burger with perfect fries

The burger

Ingredients

(per burger)

• 1 ciabatta 
• 1 beef burger patty
• 2 thick slices tomato
• A few thin slices onion
• 1 tbsp ful imgiddem
• ½ fresh gbejna, sliced horizontally
• 1 large fried zucchini flower
• 2 tbsp marjoram mayo

Method

1. Once the preparation is complete its time for assembly. 
2. Cook the beef patty on a hot grill pan for a few minutes on each side until medium. The perfect burger should have a pink centre. 
3. Crisp the ciabatta in a hot oven. 
4. Smear the marjarom mayo on the bottom of the ciabatta.
5. Top with tomato, onion and the beef patty.
6. Top with ful imgiddem, fresh gbejna and a crispy fried zucchini flower.
7. Serve with a side of fries. 

The patty

(makes approx 8 120g burgers)

• 1 kg fresh beef knuckle chunks
• 15 g salt

Method

1. Cut the beef into even 3 inch chunks.
2. Place the beef in the freezer for 20-30 mins just enough to cool right down to -2°C or until just firm to the touch. It is very important to freeze just until firm not frozen as it helps the meat to be ground properly and evenly.
3. Salt the beef and mix well in a bowl with a metal spoon.
4. Place into a cold fridge at 2-3°C and allow to sit with a lid (not tight fitting) for 12 hours.
5. Although I mince the beef myself, if you don’t have a mincing machine you can always get the butcher to do it for you. Buy the chunks of beef knuckle and ask him to mince it rather than going for ready minced meat. Go for a ratio of 4:1 meat to white, marbled fat.
6. Shape a 120g beef patty or any size you want, though any less than 100g won’t work as the ciabatta is such bold bread.

Marjoram mayo

Ingredients

• 100 g mayo
• Small sprig of fresh marjoram
• Pinch of pepper
• Juice and zest of half a lemon
• 1 clove garlic

Method

1. Finely chop the garlic.
2. Zest the lemon.
3. Finely chop marjoram.
4. Mix all ingredients together. 

Ful imgiddem

Ingredients

• 2kg fava beans
• 4 cloves garlic
• Splash white vinegar
• 100ml olive oil
• Pinch chilli flakes
• Just cover with water (depending on the dimensions of the pot)
• Salt and pepper

Method

1. Peel the fava beans.
2. Cook garlic olive oil and beans for around 5 mins on a medium heat
3. Add chilli flakes seasoning and just cover with water.
4. Cover with a lid and cook gently until beans or soft yet slightly al dente.
5. When still warm add a splash of white vinegar.

Zucchini flowers

Ingredients

• 2 fresh zucchini flowers
• 100g cornflour
• 1 tbsp white vinegar
• 50-100ml sparkling water (adjust for consistency)
• Pinch white pepper and salt

Method

1. Cut flowers lengthwise in half and wash properly (bugs love to hide within the flower).
2. Mix cornflour, white vinegar, water and seasoning together in a bowl, adjusting the consistency with water until you have a creamy batter.
3. Roll flowers gently in seasoned flour.
4. Dip and submerge flowers in batter and deep fry until golden brown.
5. Place on a kitchen towel and add salt.

Perfect fries

The perfect chip is by no means “fast”. Start by choosing the perfect potato - the ghajn hamra, sourced from Mellieha and now in season, blanch it until almost breaking and twice fry the potato in good quality oil to achieve a crispy outer chip with a soft fluffy inside and season with Gozo’s best sea salt.

Ingredients

• 2 large ghajna hamra potatoes 
• Good quality fryer oil
• Gozitan sea salt

Method

1. Wash and cut the potatoes (skin on) into 1.5 cm thick fries and run under cold water for 3 mins to remove some of the extra starch.
2. Bring a large pot of salted water to the boil (10g salt per litre)
3. Place fries in boiling water when water returns to boiling point turn down and simmer gently (important to be gentle not to break the fries).
4. Cook until fries they are almost breaking apart this is the most crucial part so stay with it.
5. Place on a wire rack and refrigerate until cold.
6. When cold cook in fryer at a cool 130°C until they look dry and slightly coloured.
7. Cool again right through in the fridge.
8. Cook for the last time at 190°C until golden brown for approx 8-10 mins.
9. Drain off excess fat and salt with crushed Gozitan sea salt.