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1. DO NOT peal your potatoes. Chips with skins are much nicer!
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2. Cut you potatoes into rough chip like shapes/sizes.
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3. Use approx 1 cup of ale to steam the cut potatoes.
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4. When they are soft enough to put a knife into with little effort, take them of the heat and let them dry out.
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1. Finely chop a decent handful of the piquante peppers.
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2. Thinly slice or tear the mozzarella (thin is good here).
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3. Put the mince into a mixing bowl and mash it up with your hands. The more paste like the better.
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4. Season with salt and plenty of pepper.
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5. Add a generous glug of Worcestershire Sauce.
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6. Crack the egg into the mixture.
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7. Add the chopped piquante peppers.
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8. Mix extremely well with your hands.
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9. Once mixed, take a handful of of the mixture and roll into a ball.
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10. Using the fleshy bit of your thumb, push the mixture into a thinish burger shape.
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11. Pressh some mozzarella onto the top of the burger.
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12. Get another handful of mixture, flatten on top of the other half with the mozzarella.
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13. Gently roll this up into a ball to make sure it is completely sealed, then flatten out again to make your burger.
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14. Repeat until all mixture is used.
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15. Wrap individually in clingfilm and put in the fridge.
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1. Heat your oven to approx 220c. Place a baking tray in the oven with a little olve iol in the bottom.
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2. When the oven is up to temperature, drain the ale off the chips - put them on the baking tray. They should sizzle in the oil. This means everything is at the right temp.
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3. The chips will take approx 15/20 mins to go slightly crispy and golden brown.
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1. Heat a frying pan or griddle pan to a medium heat.
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2. Place burgers onto the pan and cook.
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3. When the chips are ready, pop some buns in the oven to warm.
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4. Take burgers off the heat and let rest - use a piece of kitchen towl to absorb excess fat.
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5. Take the chips out the oven and again, use a piece of kitchen towl to absorb excess fat.
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6. Lightly salt your chips.
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7. Take the buns out the oven.
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8. Serve.
