Restaurants›Olive Tree Restaurant Bedford›Kid's Burger Recipe

Kid's Burger Recipe

Inspired by Olive Tree Restaurant Bedford
Time55m
Serves2

Lamb burger with lettuce, tomato, mayo and ketchup in a soft bun, served with chips.

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Ingredients

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Burger

Toppings & Spread

Chips (Fries)

Method

Prepare Chips

1

Cut and soak

Peel (optional) and cut the potatoes into 1 cm thick matchstick fries. Place cut potatoes in a bowl of cold water and soak for 20 minutes to remove excess starch.

2

Dry

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Excess moisture will cause oil splatter and soggy chips.

3

First fry (blanch)

Heat vegetable oil in a deep pot or fryer to 150°C (300°F). Fry the potatoes in batches for 4–5 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels.

4

Hold

Let the blanched chips rest at room temperature while you cook the burgers, or refrigerate for up to 30 minutes if needed.

5

Second fry

Increase oil temperature to 190°C (375°F). Fry the blanched chips in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately sprinkle with salt.

Make Patties & Cook

6

Mix patty

In a bowl, combine ground lamb, breadcrumbs, egg, optional 10 g ketchup (for a kid-friendly touch), salt and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep patties tender.

7

Shape

Divide the mixture into two equal portions (about 150 g each). Shape each portion into a round patty slightly wider than the buns, and press a shallow indentation in the center to prevent doming while cooking.

8

Cook patties

Heat 1 tablespoon oil in a non-stick or cast-iron skillet over medium-high heat. When the pan is hot, add the patties and cook for 3–4 minutes per side, or until an internal temperature of 71°C (160°F) is reached for ground lamb. Adjust time slightly for smaller/ thicker patties. Remove patties and rest for 2 minutes.

Assemble Burger

9

Toast buns (optional)

Split the buns and toast cut sides in the same pan for 30–45 seconds until lightly golden, using residual fat for flavor.

10

Spread

Spread about 1 tablespoon mayonnaise on the bottom bun and 1 tablespoon ketchup on the top bun (adjust to taste).

11

Add lettuce and tomato

Place two lettuce leaves on the bottom bun. Slice the tomato into 4–6 mm rounds and place 2–3 slices on top of the lettuce.

12

Stack

Place the rested lamb patty on the tomato, cover with the top bun, and serve immediately with the hot chips on the side.