Burgers – we all love them, and nowadays there is just so much variety when it comes to choosing and making a burger. Marks and Spencer have partnered with 2016 Masterchef winner Jane Devonshire to create her ultimate burger for the South. M&S launched their ‘Best Ever Burger’ this Summer, featuring a combination of short rib, chuck steak and bone marrow for a seriously mouth-watering taste, and these burgers provide the base for Jane’s recipe.
Jane’s burger recipe includes shrimp and watercress, drawing inspiration from Hampshire and the coast – to create a truly delicious surf & turf style burger! I was tasked with recreating Jane’s burger recipe – and I must say, although it was a little more elaborate than the normal burgers I cook at home, it was very tasty indeed!
To recreate M&S and Jane’s Best Ever South-East Burger, you will need…
For 4 burgers:
- 4 x M&S Best Ever Burgers
- 375g Charlotte potatoes
- 100g crayfish tail (if you can’t find any, use an extra 100g of shrimp instead)
- 100g shrimp
- 25g butter
- 80g watercress
- 125g mayonnaise
- freshly ground black pepper
- sea salt
- splash of rapeseed oil or other flavourless oil
- squeeze of lemon juice
- 4 x free range eggs
- 4 x ultimate burger buns
- Grate the potatoes and squeeze as much water as you can out using a tea towel until the potato is quite dry – place in a bowl.
- Chop the crayfish tails to the size of the shrimp and combine with the potato and shrimp. Season well with sea salt and back pepper – set rosti mix aside.
- Place the burgers onto the grill and cook according to packet instructions.
- Heat a frying pan with the butter and oil until the butter is frothy, but not spitting.
- Split the rosti mixture into 4 equal portions and drop them into the frying pan. Using your spatula, shape until they are roughly the size of the burger buns and similar thickness.
- Gently fry the rosti until they are a deep golden brown, then using a spatula carefully turn over and repeat the process until you have 4 crispy potato cakes.
- Make the watercress mayonnaise by blitzing in a blender 40g of the watercress with 125g mayonnaise and a splash of lemon juice. (Finely chop and mix if you don’t have a blender)
- Fry the eggs to your preference, lightly toast the burger buns, spread the watercress mayo over the bottom half of the burger bun and add a spring of fresh watercress.
- Place the burger on top, followed by the rosti, the fried egg and the bun top.
We enjoyed ours washed down with a Ringwood Brewery Boon Doggle. All the best of Hampshire, all in one meal!
Here’s how mine turned out – and I’ll be honest, I’m pretty chuffed with it! The rosti definitely took a bit of practice (I’m glad I made 4!) but the watercress mayo was really delicious, and the whole thing was very tasty. We may have had two burgers each – it was hard to resist!
Just look at it! Isn’t it glorious.
Spending a little more time on cooking dinner was something I really enjoyed – creating a masterpiece rather than just another dinner is something I’ll be doing much more often! Especially when the outcome can be just this tasty.
Pop into your local M&S to get the ingredients for your own ‘Best Ever Burger’ – you won’t regret it!
*I was kindly given the ingredients to create this burger, but all views are my own. It was seriously delicious though! Thank you to the M&S PR team for sending me the ingredients – I’ll be creating this recipe again!*