40g Clean burger with Triple cooked fries
![](https://danchurchill.com/wp-content/uploads/2026/08/Matt-James_Training-Fuel-V5.01_05_47_19.Still001-scaled.png")
![](https://danchurchill.com/wp-content/uploads/2026/08/Matt-James_Training-Fuel-V5.00_01_10_22.Still021-scaled.png")
![](https://danchurchill.com/wp-content/uploads/2026/08/Matt-James_Training-Fuel-V5.00_00_15_04.Still007-scaled.png")
![](https://danchurchill.com/wp-content/uploads/2026/08/Matt-James_Training-Fuel-V5.00_00_28_03.Still008-scaled.png")
The classic burger is something i still order out at restaurants. But it is something you can make in a clean way at home. When you pair them with the crispiest fries… it is something you want to enjoy with a mate. Thanks Matt James for challenging me to this bad boy
For nutrition based topics and ways to learn how to eat to improve your performance sign up to my free newsletter HERE called Legendary
Ingredients
Russet potatoes
1lb Force of Nature Ancestral blend
2 Tbsp Olive Oil
1 onion, sliced
PIckle juice
Sliced cheddar
1/4 cup of stock
Burger sauce
1 Tbsp Dijon mustard
3 Tbsp Mayonaise
Pinch of Salt & Pepper
Juice of half a lemon
To Serve
Burger Buns
Bib lettuce
Tomatoes sliced
Burger Bun, toasted (I went with ciabatta)
Method
- For the fries, chop the potatoes in to long potato sticks, a little under 1cm thick and deep. Drop them into a bowl of cold water to rinse of the excess starch. Bring a pot of salted water to a boil, and cook the potatoes for 6-7 minutes or until slightly soft. Transfer to a drying rack and allow to cool. Set aside
- For the burger, in a bowl season the ground meat, before rolling into 5oz balls. Add oil to a cast iron skillet on high to medium heat and smash the burger ball down, pressing down with a weight. Cook on the first side for 2/3 minutes before flipping over adding a pinch of salt and topping with cheese. Pour in the stock and cover with a lid to steam out the cook of the burger
- To finish the fries, bring oil to 350 F and cook the potatoes until slightly golden for about 2 minutes. Remove and increase the temperature to 420 F and pop the fries back in for a further 2 minutes or until super golden
- For the burger sauce, combine all the ingredients into a bowl and set aside
- To assemble toast the burger buns in the remaining fond of the burger meat (use the flavor of the cast iron pan to toast), begin with a dollop of the burger sauce, top with the lettuce bib, tomato, burger patty and onion. Put the lid on top and serve with the fries
Nutrition Breakdown
cals: 790 • fat: 46g • protein: 40g • carbs: 52g
