To make the burgers, place the beef mince in a blender and excluding the Boursin black pepper portions and vegetable oil, add all the other ingredients. Pulse until combined. Split the mixture into four equal portions and shape into burger patties.
Take the four Boursin black pepper portions and shape into four individual balls. Push the balls into the middle of each of your burger patties, ensuring you seal around the cheese to keep it in the middle. Set aside until ready to cook.
For the skinny chips, peel the potatoes and cut into 5mm slices, then place them flat on the chopping board and cut into 5mm chips.
Once prepared, place all of the chips into a bowl or colander, and run under cold water until all of the water runs clear, in order to remove all traces of starch. Drain and leave to dry.
Heat 3cm of vegetable oil in a heavy-bottomed saucepan at 130°C. Use a cooking thermometer to check the temperature, add the chips and cook for 4-5 minutes until soft. Increase the temperature of the oil to 180°C and cook the chips for about three minutes until golden in colour. Always be careful when cooking with hot oil.
Remove the chips from the pan with a slotted spoon and drain and season with salt, keeping warm until required for serving.
Meanwhile, to cook the burgers, place a griddle pan or a heavy based frying pan on a high heat. Add a little oil and then immediately add the burger patties, cooking evenly for about 3 minutes on each side for rare, or for more well done, finish in a preheated oven at 180°C for 5-6 minutes.
Once cooked, remove from the pan and allow to rest for two minutes before serving. To serve, place the burgers into a warm bun (or make your own, see Cook's tip below), garnished with sliced gherkins and tomatoes, alongside a generous helping of skinny chips, sprinkled with salt and vinegar.
Pour all of the flour into a bowl, add the salt and honey, then mix together.
Add the yeast to the room temperature beer and leave for 1 minute, then stir until all of the yeast is dissolved. Slowly add the beer and yeast mixture to the bowl of flour and salt, and combine gently with a wooden spoon, before starting to knead with your hands to form dough.
Turn out onto a surface and start to knead and stretch the dough. Continue this process for 2-3 minutes.
Grease the bowl from earlier with a little oil and place the dough back in the bowl, cover in a damp tea towel or with cling film to stop the dough from forming a crust. Leave for at least 1 hour in a warm place.
After an hour, take the dough out, knead again for 2-3 minutes, and then place back in the bowl and cover. Leave for a further 40 minutes to 1 hour, until the dough has doubled in size since first mixed.
To make your buns, divide into evenly sized pieces and roll to shape into buns, making sure the seal is at the bottom. Leave for 15 minutes before putting on a tray in a preheated oven at 220°C for 12-15 minutes until golden in colour and cooked through.
Allow to rest on a cooling rack for 10 minutes before slicing in half and serving.
Cook's tip: To make this extra special, have a go at making your own beer buns. Start with this part of the recipe before making the burgers and chips.
*All information included in this recipe has been provided by Bel UK.