A black pepper and fresh thyme criss-cross baked jacket potato forms the burger ‘bun’ here. This lacto-free and bread free burger is not for the faint-hearted! An impressively-sized beef burger seasoned with mustard powder and draped with a sunny side up fried egg sits in between. To cut through the richness enjoy slices of juicy beef tomato, some homemade cider vinegar pickled red onions infused with star anise, cloves and peppercorns and a generous dollop of creamy dill mayonnaise. You may need a knife and fork… but you sure won’t want to leave any on the plate! It's elegantly trashy! We’re on a quest to find the internet’s ultimate burger and this suggestion came from top YouTuber and all round brilliant creator, Grace Helbig
preheat an oven to 180°C.
Halve the jacket potatoes horizontally then cut the rounded bottom off of one half, the flat one will form the bottom of a burger ‘bun’ and the rounded one the top. Cut criss-cross lines into the top of the burger bun top so they are about 1cm apart and cut ¾ of the way down into the halved potato.
Drizzle all halves with salt and pepper and plenty of oil before sitting on a baking tray and baking for 45 minutes, basting with oil thyme and garlic oil frequently.
Boil a kettle of water. Peel the red onion and finely slice then place into a sieve. Pour the boiling water over the onions and leave to drain. Dissolve the sugar and salt into the vinegar and add the cloves, star anise, peppercorns and thyme. Add the cooled an dry onions to the vinegar.
Grind the beef into a bowl and add the salt, pepper mustard powder before pressing into two large 200g burgers. Fry the burgers in a pan with a shot of oil to get a crisp golden colour on both sides before transferring them to the oven to cook for 4-5 minutes for a medium rare burger.
Heat a pan of beef dripping to 200°C. Fry the jacket potato halves in the dripping until golden and crispy, then drain on kitchen paper to get rid of excess grease.
Chop the dill finely and mix into the mayonnaise. Wash and slice the lettuce and tomato and fry the eggs ready to construct. Lay a potato base on to your serving plate or board and spread over some of the dill mayo.
Arrange a bed of tomato slices and lettuce leave before topping with a rested mustard beef burger. Balance the fried egg on top and finish plenty of the pickled red onions before capping with the criss-cross scored jacket potato ‘bun top’. Makes 2 heart-stopping burgers!