There are all types and variations to a good burger. Ours is tasty and juicy with really good, robust flavor of the ground beef chuck. I’ll have to say this is the best burger in Shanghai, and you too can easily make it in your own kitchen! ^.^~

1/2 pound ground Australian or Shandong beef chuck or rib meat
4 tablespoons bleu cheese
1/2 large leek, julienned
4 cups peanut oil
1 tablespoon butter
2 sesame buns
Sea salt
Freshly ground black pepper

Form the ground meat into 2 burger patties, about 1/4 pound each. Salt and pepper liberally on both sides.

Clean and julienne the leeks to 4″ long strips. Separate all the pieces. Deep fry in peanut oil until golden brown.

In a frying pan, heat 1/2 tablespoon peanut oil (from frying the leeks) and cook the hamburgers until desired temperature. We like our burgers medium rare on the rare side, so about 3 minutes on each side. Serve immediately on toasted and buttered buns, top with bleu cheese, fried leeks and any condiment that you like.

How to make the best fries:

4 large potatoes
4 cups peanut oil, from frying leeks
Sea salt
Freshly ground black pepper

Cut the potatoes into 1/2″ thick strips, pat them dry with paper towel.

We will fry the potatoes twice. First cook them through, the second time we fry them until golden and crispy. Heat the oil in a deep pot, fry the potatoes in 4 batches until golden, about 2-3 minutes each. Crowding the fryer will lower the oil temperature, and your fries will get soggy and not brown. Drain on paper towel.

Fry a second time until the fries are golden brown and crispy, about one minute. Remove and drain on paper towel. Salt and pepper generously.

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