The Coffee Table Read: Eat, Drink, Nap

There's nothing quite as satisfying as a chomping down on a homemade burger. Here's how to make the perfect one, Soho House style

Expanding his ever-growing empire, last month Nick Jones – the hospitality entrepreneur behind the impossibly successful members-only establishment, the Soho House group – launched Eat, Drink, Nap, a 300-page hardback book revealing the secret of the house’s success.

Contemporary and universal, yet with a classic English feel, Soho House has been pulling in the creative crowd since it first opened its doors back in 1995.

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Taken from the chapter ‘House Regulars’ here's a surprisingly straightforward recipe for their renowned burger and chips.

Recreating the Soho House experience just got a little easier.

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Burger and Chips

Ingredients:
500g/ 1lb beef mince
½ red onion, finely diced
1 tablespoon ketchup
1 teaspoon English mustard
1 handful flatleaf parsley, roughly chopped
Salt and pepper, to season

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To serve:
4 slices mild Cheddar or Cashel blue cheese
4 brioche buns
4 slices of beef tomato
4 slices of red onion
1 gherkin, cut lengthways into quarters
4 Baby Gem lettuce leaves

Combine all the ingredients together in a big mixing bowl with your hands, and then shape into patties by dividing the mix into four balls and flattening them. Season with salt and pepper.

We like to char-grill ours in the kitchen, and in the summer have a go at cooking yours on the barbeque. The rest of the time you can cook them under a grill that has been preheated to very hot for about 15 minutes depending on the size, until they are cooked through. Alternatively you can fry them over a high heat on a griddle pan on the hob for about 2-4 minutes each side.

Once cooked, top with a slice of cheese and grill until the cheese melts. Lightly toast the bun, and spread mayonnaise onto the bottom half. Place the burger patty on top and then stack on the rest of the topping before completing with the other half of the bun. Skewer and serve.

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