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Tex's Jerk Burger with Two Tone Fries Share this recipe

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  • 500g of butchers’ steak mince
  • 1 medium onion grated
  • 2 tbsp of tomato purée
  • a small handful of fresh finely chopped parsley
  • 1 tsp of Tex’s jerk seasoning, 2 tsp more for sprinkling on outer burger
  • 4 rustic bread rolls
  • chopped lettuce, sliced tomato


  1. Mix the mince with Tex's Jerk, get in with your hands and form into 4 patties. Sprinkle each patty both sides with remaining jerk seasoning.

  2. Heat a little oil in a frying pan - those ribbed pans are great for this but not essential – and
    place burgers onto hot surface. Now don't be messing around with them, let them brown for 5 minutes, flip over and brown on other side. Don't go squeezing all the juice out, leave the spatula down.

  3. Turn off heat and let burgers rest. Cut buns in half, place lettuce and tomato on board, flip on the burgers, dollop on mayo, B&G, French's mustard. Serve with two tone oven fries. (See Below)

  4. Two Tone Oven Fries

    2 or 3 big redskin potatoes
    (peeled and cut into fat chips)
    1 or 2 sweet potatoes
    (peeled and cut into fat chips)
    olive oil
    Salt and pepper

    Parboil the potatoes in boiling salted water for 8 minutes. Drain completely and leave to steam dry in the empty pot. Toss in olive oil salt and pepper, just enough to coat the chips. Place on a baking sheet and oven bake until chips are crisp and soft inside, 190°C for 30 minutes.

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