Obama’s burger-table dinner

Ingredients

• 600 g ground beef (1⅓ lb), about 15–20% fat
• 4 burger buns
• 4 cheddar slices
• 1 tsp salt
• ½ tsp pepper
• 1 sliced tomato
• Lettuce and sliced pickles
• Ketchup and mustard to taste
• 1 tsp oil for the pan

Method

1. Shape beef gently into 4 patties, slightly wider than the buns. Make a shallow dent in each centre. Season the outsides.
2. Heat a lightly oiled skillet or grill to medium-high. Cook for about 4–5 minutes per side, until the centre reaches 71°C / 160°F.
3. Add cheese during the final minute. Toast the buns briefly.
4. Build with lettuce, tomato, burger, pickles and sauces. Serve immediately.

Ingredients

• 1 1/2 lb (680 g) russet potatoes
• 2 tbsp neutral oil
• 1/2 tsp mild paprika
• 1/2 tsp salt
• Black pepper

Method

1. Heat the oven to 425°F (220°C). Cut each potato lengthwise into 8 even wedges. Dry the cut surfaces thoroughly.
2. Toss with oil, paprika, salt and pepper. Spread on a metal tray in one layer with a little space between pieces.
3. Roast for 30–40 minutes, turning after about 20 minutes, until browned and tender through the center.
4. Serve immediately. If the burgers need another minute, leave wedges spread out rather than piling them in a covered bowl.

Crowding traps steam. Use two trays if necessary and rotate them halfway through.

Ingredients

• 1/2 cup (120 ml) fresh lemon juice
• 1/4 cup (50 g) sugar, plus more to taste
• 3 cups (720 ml) cold water
• Ice, to serve

Method

1. Stir sugar into 1/2 cup of the water, warmed slightly, until dissolved.
2. Add lemon juice and the remaining cold water. Taste and adjust the sweetness.
3. Refrigerate until dinner and pour over ice.

Start with less sugar and taste. The aim is something refreshing next to a rich burger.