Grilled Hamburgers With Hunter’S Sauce And Sautéed Potatoes - cooking recipe

Ingredients

1 kg potatoes, peeled
6 tbsp oil
60 g smoked streaky bacon, finely diced
750 g button mushrooms, sliced
3 None medium onions, peeled and finely diced
1 tbsp plain flour
150 ml whipping cream
500 ml vegetable stock
None None Freshly grated nutmeg, to taste
15 g fresh flat-leaf parsley, chopped
1 None slightly stale bread roll, soaked in cold water
500 g minced beef
1 None egg
1 tsp English mustard
1 tsp dried thyme
2 None medium tomatoes, sliced
80 g Cheddar, cut into 8 small slices

Preparation

Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper. Cook the potatoes in boiling salted water for 20 mins. Drain and refresh with cold water. Allow to cool, then slice.
Meanwhile, to make the hunter's sauce, heat 1 tbsp oil in a saucepan and fry half the bacon until crispy. Remove and drain on paper towels. Add the mushrooms and 1 diced onion and saute until beginning to brown. Season with salt and black pepper, sprinkle with the flour and cook for 2 mins. Add the cream, stock and crispy bacon and bring to a boil. Simmer over a low heat for 5 mins, stirring occasionally. Season with salt, black pepper and nutmeg to taste. Reserve a little parsley for garnish and stir in the remainder. Keep warm.
To make the burgers, squeeze out the bread and mix with the ground beef, egg, mustard, thyme and 1 diced onion. Season with salt and black pepper. With damp hands, form into 8 burgers.
Heat 2 tbsp oil in a pan and cook the burgers for 5 mins, turning. Transfer to the baking sheet and top with the tomatoes and cheese. Bake for 8-10 mins, until the cheese is melted.
Heat 1 tbsp oil in a frying pan and fry the remaining bacon until crispy. Drain on paper towels. Add 2 tbsp oil to the pan and fry the potato slices, turning, until beginning to turn golden brown. Add the remaining onion and cook until the potatoes are golden brown all over. Fold in the bacon and season with salt and black pepper.
Drizzle the sauce over a platter and arrange the burgers on top. Sprinkle with the remaining parsley and serve with the potatoes.