Posh Fillet Burger Rossini with foie gras, truffle glaze and celeriac rémoulade

• 400g well trimmed, coarsely minced beef, chilled
• 1/2 tbsp fresh thyme leaves
• Salt and freshly ground black pepper
• vegetable or sunflower oil for cooking
• 4 x 120g fillet steaks

Toppings:

• 4 burger buns or English muffins, split
• Celeriac Rémoulade
• 50g watercress
• 90g foie gras, in four slices
• 8 slices fresh truffle (optional)
• Truffle Glaze
• Mixed micro-greens salad
• The Ultimate Fries

To Make:

1. Mixed the minced beef, thyme and seasoning in a bowl, cover and chill for 1 hour. Divide the mix into 4 evenly sized patties, brush liberally with oil.

2. Heat a chargrill or pan grill until very hot, add the patties and fillet steaks, and cook for 2-3 minutes on each side.

3. Toast the buns, place a good dollop of Celeriac Rémoulade on the bun bases, then top with the grilled fillet steaks, a little watercress, followed by the patties. Heat a non-stick pan with no oil and when very hot, saute the fois gras for 30 seconds each side.

4. Place the fois gras on the burgers, top with truffle slices if using, and spoon the truffle glaze over.
Serve with a mixed micro-leaf salad and the ultimate fries along side.

The Ultimate Fries

• 4 large floury potatoes
• Vegetable or sunflower oil for deep frying
• Coarse sea salt

To Make:

1. Peel the potatoes, rinse under cold water, then dry in a clean cloth. Cut into strips about 1cm wide and 5-7cm long.

2. Half fill deep fryer or deep heavy based fry pan with the oil and heat it to 150° C

3 Fry the potatoes in the oil in batches for 5-8 minutes until they are soft but still very pale on color. Lift out with a slotted spoon and drain on kitchen paper. The chips can be perpared to this stage several hours in advance, as long as the final frying is done just before serving.

4. Raise the temperature of the oil to 200° C and returnthe fries to the oil in batches.

5. Fry for 2-3 minutes until golden and crisp. Remove with a slotted spoon.

6. Drain the fries on kitchen paper, then serve sprinkled liberally with the coarse salt.

Classic All-American Burger

Makes 4 Burgers

• 800g Good quality minced beef, chilled
• 1 onion, finely chopped
• Salt and freshly ground black pepper
• vegetable or sunflower oil for cooking
• 8 slices American style or sharp cheddar cheese
• 75g iceburg lettuce, shredded
• 2 beef tomatoes, thickly sliced
• 1 onion, sliced

Toppings:

• 4 Burger Buns, split
• 30ml Mild American mustard
• 60ml Basic Mayonnaise
• 2 Sweet dill pickles, sliced
• Simple tomato ketchup

To Make:

1. Mix the meat and the chopped onion in a large bowl, season with salt and plenty of pepper and chill for 1 hour

2.Using hands, shape into 4 evenly sized burgers. Using thumb make small depression in center of each burger.

3. Heat a char-grill or pan-grill until smoking hot.

4. Brush the burgers liberally all over with the oil, place on the grill and cook 3-4 minutes on each side until cooked and slightly charred all over.

5. Cover the burgers with cheese slices (2 per burger) and wait until melted.

6. Toast the buns. Cover the bottom bun with mustard, the top with Basic Mayonnaise.

7. Top the bottom bun with shredded lettuce, followed by burger, then by the onion and tomato slices. Finally top with sliced dill pickles and replace top bun.

8. Serve with the Ultimate Fries and lots of Simple Tomato Ketchup.