#SaturdaySessions: Canal House Burger

#SaturdaySessions: Canal House Burger

Weekend kitchen inspiration

Text: Denise Kok

Make it big and juicy

Burgers are universally loved and can go from good to great if you know just what to clasp between two warm, well-buttered, toasty buns. Not sure where to start? The chefs over at Canal House Amsterdam make their house burger with all the classic ingredients that combine a burst of flavour with varying textures. Here's how to whip up one mean burger. 


For the patties 
Makes 6

500g minced beef

12 small round cream crackers 
8 sprigs fresh flat-leaf parsley 
1 large free range egg
2 heaped tbs Dîjon mustard 

Per serving 
1 hamburger patty 
Sliced onion

1 burger bun

1 slice cheddar cheese 
Sliced tomato 
Sliced gherkins 
Green leaf lettuce 
Handful of fries 
Dîjon mustard 
Tomato ketchup 

1. Crush the cream crackers and combine the rest of the patty ingredients in a bowl, adding salt, pepper, and olive oil until the seasoning and texture is correct. When fully combined, divide into six and press out patties. Place in the fridge for at least 30 minutes to set.
2. Warm up a pan and cook the burger and onion for around 5 minutes until both are warm. Prepare the lettuce with French dressing on the plate and a small dish each of Dîjon mustard and ketchup on the side.
3. Fry the fries in oil at 175 degrees. Use approximately a handful for 1 portion and serve in a small frying basket with parchment paper
4. Cut open and spread the bun with ketchup. Place the warm hamburger patty with the leaf salad, a slice of cheddar cheese, some sliced tomato, sliced gherkins and red onion.

Loved this recipe? Take a look at the Small Luxury Cookbook published by the good folk from Small Luxury Hotels of The WorldTo view more recipes from our #SaturdaySessions series, click here.