Spicy Cheeseburger Chip Butties

Gordon Hamilton

*NOTE - Chips = French Fries

The chip butty was once a major culinary institution in the UK, and even if to some slightly lesser extent, probably remains so to this day. These sandwiches are typically made of middle-finger-sized potato pieces, which are traditionally deep-fried in beef fat, served between two heavily buttered slices of white bread or buns. 

• ½ pound minced (ground) beef
• 2 red birds eye chillies
• 1 large clove of garlic
• Cracked black pepper
• Salt
• Vegetable oil for frying
• 6 slices cheddar cheese (or as required)
• ¼ small red onion
• Generous handful mixed green salad leaves
• 2 bread rolls
• Butter
• Chips
• Tomato ketchup

To Make

Put the minced beef in to a large mixing bowl along with the finely chopped chillies (seeding is optional), the peeled and grated garlic clove and some cracked black pepper and salt. Use your hands to very thoroughly mix and combine.

Divide the combination in two and roll each portion in to a ball before flattening in to patties around three-quarters of an inch thick.

Pour a little vegetable oil in to a non-stick frying pan and fry the burgers over a low to medium heat for eight to ten minutes each side.

A couple of minutes before the burgers are due to be ready, put your kitchen grill (broiler) on to preheat to its highest setting. Put the salad leaves in to a colander, wash under running cold water and shake dry.

When the burgers are ready, top with the cheese slices before placing the pan under the heat of the grill for a minute or so until the cheese is melted and bubbling.

Lift the burgers to a plate with a spatula and let them rest for a minute or two while you fry the sliced onion in the vacated pan.

Cut the bread rolls in half and lightly toast before arranging half the salad leaves on the base of each one.

Lift a burger on to each salad bed and lightly butter the top halves of the rolls.

Top each burger with some chips followed by fried onions, some tomato ketchup and some cracked black pepper before laying the roll tops in place.