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Cheeseburger and sweet potato fries

Cheeseburger and sweet potato fries

A rich, juicy beef burger patty made with brisket, chuck steak and bone marrow, topped with slow‑cooked onions in beef dripping and gooey plastic cheese. The indulgent cheeseburger sits in a soft brioche bun with tomato, jalapeño and gherkins, while the crispy, paprika‑dusted sweet potato fries are dunked in a creamy, cheesy sauce. It is big, bold and deeply satisfying, perfect for a treat‑meal where flavour counts far more than restraint.

Prep: less than 30 minutes
Cook: 30 mins to 1 hour
Serves: Serves 2
Dietary: Nut‑free

Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes

Nutri‑Score D reflects a very indulgent, high‑fat dish from the beef patty, beef dripping onions, cheese and cheese sauce, with moderate protein and carbohydrate from the brioche and sweet potato fries.

Per serving (approx.): 850 kcal, Fat 48g, Carbs 55g, Sugars 10g, Fibre 4g, Protein 42g.

Equipment

Ingredients

For the onions

  • 1 tbsp beef dripping
  • 2 onions, sliced
  • 6 garlic cloves, finely chopped
  • 1 tsp chopped thyme
  • 100ml beef stock
  • Salt and freshly ground black pepper

For the sweet potato fries

  • 2 sweet potatoes, cut into wedges
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp cornflour
  • Cooking oil spray

For the burger sauce

  • 3 tbsp mayonnaise
  • 2 tbsp tomato ketchup
  • 1 tbsp American mustard
  • Splash pickle juice, from a dill pickle jar
  • Few drops green Tabasco
  • Salt and freshly ground black pepper

For the filthy cheese sauce

  • 120ml evaporated milk
  • 200g American cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp American mustard

For the cheeseburger

  • 200g beef brisket, minced
  • 200g chuck steak, minced
  • 120g bone marrow, chopped finely
  • 4 American cheese slices
  • Salt and white pepper

To assemble

  • 2 brioche burger buns
  • 1 ripe beef tomato, sliced
  • Sliced jalapeño chillies
  • Sliced gherkins

Customise

  • Use leaner minced beef and reduce the bone marrow if you want a less fatty, slightly lighter burger patty.
  • Swap the American cheese for a mature cheddar or a processed melting cheese for a stronger flavour while still keeping the gooey texture.
  • For a spicier kick, increase the quantity of sliced jalapeño or add a spoon of chilli sauce to the burger sauce.
  • Replace the smoked paprika with regular paprika or a pinch of cayenne if you want a milder, more straightforward flavour on the sweet potato fries.
  • Make the dish gluten‑free by swapping the brioche buns for a certified gluten‑free burger bun and checking that the American cheese and sauces are gluten‑free.

Method

1. Slow‑cooking the beef‑dripping onions (40 minutes)

  1. Melt the beef dripping in a frying pan over a medium heat until it is fully liquid and shimmering, then add the sliced onions.
  2. Cook the onions, stirring often, for about 40 minutes until they turn deeply golden‑brown, soft and jammy, taking care not to let them burn.
  3. Add the chopped garlic, thyme and beef stock and reduce the liquid until it forms a thick, sticky glaze, then season with salt and black pepper and keep the onions warm.

2. Preparing and roasting the sweet potato fries (30–35 minutes)

  1. Rinse the sweet potato wedges and soak them in cold water for 30 minutes to remove surface starch, which helps them crisp up in the oven.
  2. Preheat the oven to 230°C / 210°C fan / Gas 8 and place a baking tray inside so it becomes very hot before the wedges go on.
  3. Drain the wedges and pat them dry with a clean tea towel, then toss them with the smoked paprika, garlic powder, onion powder and cornflour until evenly coated.
  4. Spray the hot baking tray lightly with cooking oil and arrange the wedges in a single layer, then roast for 25–30 minutes until crisp on the outside, turning them once or twice, and finish by draining any excess oil briefly on kitchen paper.

3. Making the burger sauce and cheese sauce (5 minutes)

  1. Put the mayonnaise, tomato ketchup, American mustard, pickle juice and a few drops of Tabasco into a bowl and mix well, then taste and adjust the salt and pepper so the sauce has a tangy, savoury balance.
  2. Pour the evaporated milk slowly into a small pan and heat it gently until just warm, then add the American cheese, garlic powder, onion powder and American mustard.
  3. Stir constantly until the cheese melts and the sauce is smooth and glossy, then keep it warm over a very low heat or in a warm bowl so it stays pourable.

4. Forming and cooking the cheeseburger patties (10–15 minutes)

  1. Put the minced beef brisket, minced chuck steak and finely chopped bone marrow into a mixing bowl and season with salt and white pepper, then mix gently with your hands just until combined.
  2. Shape the mixture into two equal patties and press them to a thickness of about 1 cm so they cook evenly and stay juicy inside.
  3. Heat a flat griddle or heavy frying pan over a medium–high heat and cook the patties until the outside is dark brown and crisp while the inside remains pink and moist.
  4. Lay one cheese slice on each patty and cover the pan with a lid or metal bowl so the steam melts the cheese into a gooey, draped layer before the patties leave the pan.

5. Assembling the cheeseburger and serving (5 minutes)

  1. Split the brioche buns and toast them lightly if you like so they have a bit of crispness but still hold plenty of juiciness.
  2. Place a cooked patty on the bottom half of each bun, then top with slices of tomato, a spoon of burger sauce, a handful of the beef‑dripping onions, a few jalapeño rings and some gherkins, securing the fillings with a wooden skewer if needed.
  3. Generously pour the filthy cheese sauce over the roasted sweet potato fries so they become coated and oozing, then serve the cheeseburger and fries warm on the same plate for a full‑on indulgent cheeseburger feast.

 

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