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Making great burgers and fries
By Jesse & Stephanie

THERE are all types and variations to a good burger. For this version we choose bleu cheese, fried leeks and ground beef chuck for a really good, robust flavor.

Ingredients: 1/2 pound ground Australian or Shandong beef chuck or rib meat; 4 tablespoons bleu cheese; 1/2 large leek, julienned; 4 cups peanut oil; 1 tablespoon butter; 2 sesame buns; sea salt; freshly ground black pepper


1. Form the ground meat into 2 burger patties, about 1/4 pound each. Salt and pepper liberally on both sides.

2. Clean and julienne the leeks to about 4-inch-long strips. Separate all pieces. Deep fry leek strips in peanut oil until golden brown.

3. In a frying pan, heat 1/2 tbsp peanut oil and cook hamburgers until desired temperature. We like our burgers medium-rare on the rare side, so about 3 min on each side. Serve immediately on toasted and buttered buns, top with bleu cheese, fried leeks and any condiment you like.

For the best fries

Ingredients: 4 large potatoes; 4 cups peanut oil, from frying leeks; sea salt; freshly ground black pepper


1. Cut potatoes into 1/2-inch thick strips, pat them dry with paper towel.

2. Fry the potatoes twice. First cook them through, the second time fry them until golden and crispy. Heat oil in a deep pot, fry potatoes in 4 batches until golden, 2-3 min each. Crowding the fryer will lower the oil temperature, and your fries will get soggy and not brown. Drain on paper towel.

3. Fry fries a second time until they're golden brown and crispy, about 1 min. Remove and drain on paper towel. Salt and pepper generously.

Contact Stephanie & Jesse at artisanfoodsinc@gmail.com.

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