Ingredients
For the chips
½ sweet potato, sliced lengthways into wedges
1 tbsp olive oil
salt and freshly ground black pepper
For the burger
200g/7oz fillet steak
55g/2oz breadcrumbs
1 free-range egg, lightly beaten
salt and freshly ground black pepper
1 tbsp plain flour
1 tbsp olive oil
1 burger bun or thick slice of baguette, split
For the sauce
30g/1oz butter
3 tbsp white wine
5 tbsp double cream
salt and freshly ground black pepper
55g/2oz Wensleydale cheese, grated
1 tbsp wholegrain mustard
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the chips, drizzle the sweet potato wedges in olive oil and season with salt and freshly ground black pepper.
3. Spread the sweet potato wedges onto a non-stick baking sheet and roast in the oven for 8-10 minutes, or until tender and golden-brown.
4. For the burger, place the steak, breadcrumbs and egg into a food processor and blend until combined. Season with salt and freshly ground black pepper.
5. With clean, slightly wet hands, shape the mince into a patty and dust lightly with flour.
6. Heat the olive oil in a frying pan and fry the burger patty for 4-5 minutes on each side, or until cooked through.
7. In the same frying pan, place the bread bun halves or baguette, split-side down and fry until lightly toasted, pressing down with a spatula if necessary.
8. For the sauce, heat the butter in a small pan and add the white wine. Simmer until it has reduced by half. Take off the heat to cool slightly.
9. Add the double cream to the pan and place back on the hob to gently simmer for a further 4-5 minutes, or until the sauce has thickened slightly.
10. Remove from the heat. Season, to taste, with salt and freshly ground black pepper and stir in the Wensleydale cheese and mustard.
11. To serve, place the burger inside the bread, with the sweet potato chips arranged on the side with the sauce.
