- Serves: makes about 12 burgers
- Cook Time: 45 minutes
- Prep Time: 25 minutes plus chilling
- Effort: easy
- 600 g lancashire cheese, grated or crumbled
- 200 g fresh white breadcrumbs
- 6 spring onions
- 1 onion, finely chopped and fried in olive oil until softened
- 2 tbsp thyme, leaves only
- 2 tbsp sage leaves
- 1 tbsp English mustard
- 3 eggs
- 3 egg yolks
- 2 cloves garlic, crushed
- 50 ml milk, approximate quantity, to bind
- sea salt and freshly ground black pepper
- vegetable oil, for shallow frying
- onion foccacia bread
For the chips
- 450 g sweet potatoes
- 1.5 tbsp olive oil
- 1.5 tbsp dark soy sauce
- freshly ground black pepper
1. Mix all the ingredients together except for the oil in to a large bowl, get your hands in and really mix it up. Chill the mixture for about 2 hours.
2. Meanwhile, preheat the oven to 200C/gas 6. Peel the sweet potatoes, cut into very thick chips and place in a large, non-stick roasting pan. Pour over the oil and soy sauce and toss together. Season with freshly ground black pepper.
3. Roast the sweet potatoes in the oven for 35-40 minutes, turning occasionally, until golden brown and crisp.
4. Divide the cheese mixture into 12 portions and mould into burgers shapes. Heat the oil in a frying pan and cook the burgers for about 3-5 minutes on both sides.
5. When ready, serve the burgers between onion foccacia and accompany with the sweet potato chips and rocket leaves.
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