1¼kg lean beef mince
1 tbsp chives, finely chopped
140g gluten free breadcrumbs
100g mature cheddar, grated
small bunch parsley, chopped
1 egg, lightly beaten with a fork
1 tsp mild chili powder
1 tsp paprika
2½ kg bag of potatoes, cut into chunky fries
3 tbsp plain gluten free flour
10 tsp olive or sunflower oil
Gluten free burger buns, lettuce and tomatoes to serve
Tip the mince into a large bowl with the gluten free breadcrumbs, parsley, paprika, chives, egg, chili powder, ½ tsp salt and some pepper.
Mix together well with your hands, then divide the mixture into 10 and shape into burgers.
Bring 2 large saucepans of water to the boil (or prepare the fries in batches if you don’t have enough big pans).
Add the fries, bring the water back to the boil and set your timer for 3 mins.
After 3 mins, drain the potatoes well and tip onto one or two large kitchen-papercovered trays.
Scatter with the gluten free flour and some seasoning and gently toss to coat.
Freeze the burgers and fries or, to cook straight away, heat oven to 200C/180C fan/gas 6.
In a baking tray, toss the fries in a little oil, then roast for 35-40 mins until crisp and golden.
Meanwhile, heat a griddle pan, grill or barbecue until hot, then cook the burgers for about 5-8 mins on each side, or until cooked to your liking.
Top with the cheese and place under the grill, until the cheese is melted.
Sandwich the burgers in toasted gluten free buns with salad and sauces, then serve with the fries.
Recipe adapted from: Good Food