old fashion cheeseburgerlogo

Hello everyone.

Sometimes when I go to TGI Friday’s in Oslo I like to treat myself to a nice burger.

I am a big fan of the TGI Friday’s Twisted Southwest Burger. Apart from the grilled burger topped with cheesy sauce, it consists of twisted potato chips, melted cheese, fresh pico de gallo, sliced jalapeños and chopped coriander… Spicy roasted ketchup and a warm cheesy sauce are served on the side. Do I have to mention that this is delicious..?

My old fashioned hamburger is inspired by my visits to TGI Friday’s in Oslo, and here is my version.

My old fashioned hamburger consists of a soft burger bun made with potato, a juicy burger and lots of delicious toppings. An old fashioned deluxe burger.
Hamburger buns
  • 450 gram potatoes
  • 5 tbsp potato cooking water
  • 30 gram unsalted butter melted
  • 300 gram all-purpose flour
  • 1 tbsp regular sugar
  • 2 tsp dry active yeast
  • 1 tsp salt
  • 2 eggs
  • 1 tbsp sesame seeds
  • 1 kilo minced beef
  • 2 garlic cloves crushed
  • 2 onions finely chopped
  • 1-2 tsp salt
  • 1-2 tsp pepper mix
  • 1 lemon juice
  • 1-2 potatoes cooked
  • Dip Cheddar cheese style
  • tomato
  • Jalapeños
  • sliced potato, fried in olive oil
Hamburger bread
  1. Slice the potatoes and put into a saucepan. Cover with water and place on a high heat. When it starts to boil, reduce the heat to medium and simmer for about 8-10 minutes. Do not add salt to the cooking water. Reserve 5 tablespoons of the cooking water before draining. Return the potato to the pan and leave to steam a little to reduce the moisture. Put 250 grams of the potatoes into a bowl and mash with the melted butter. Put the flour, sugar, yeast and salt into a mixing bowl. Add the potato/butter mixture, the potato cooking water and egg. Use the dough hook attachment and mix the dough for about 10 minutes until smooth.
  2. Put the dough into a greased bowl and cover with plastic wrap.
  3. Leave to rise until doubled in size, about 30-40 minutes.
  4. Dust the work surface and your hands with some flour, the dough is quite wet. Try not to add any more flour to the dough if you can avoid it.
  5. Divide the dough into 9 pieces and arrange on a lined baking tray. Leave to prove for another 30-40 minutes or until doubled in size.
  6. Brush the buns with egg and sprinkle with sesame seeds. Bake in a 220 C/430 F oven for 15-18 minutes, turning the tray around halfway through baking.
  7. Leave to cool for at least 5 minutes.
  1. Mix together the minced beef, garlic, onion, lemon juice, cooked potato, salt and pepper. I like to use 1-1 1/2 teaspoon salt and 1-2 teaspoons pepper mix, but feel free to season according to your taste. Cover with plastic wrap and chill for about 2 hours for the flavors to mingle.
  2. Remove the mixture from the refrigerator and shape into 9 patties, about 110 grams/4 oz. per burger.
  3. I like to use the grill to cook my burgers, but if you don’t have one you can of course just use a regular frying pan.
Old fashioned hamburger
  1. Thinly slice the potato, I use a cheese slicer for this. Fry in some hot olive oil until golden brown and leave to drain on kitchen paper. Slice the breads in half horizontally and place a burger on top.
  2. Dollop some Dip Cheddar cheese style on top, or use regular cheddar cheese if you prefer. Top with sliced jalapeños, tomatoes and the fried sliced potato.
  3. Dip Cheddar cheese style has such a great glavor, other cheeses just don’t seem to give the same flavor as the one they serve at TGI Friday’s.
  4. The fillings and toppings will play a big role when it comes to the flavor of the finished product, and the seasoning, of course. It can be hard to know exactly how much salt to add. You could fry one burger first, taste it and then adjust the seasoning for the remaining burgers.
  5. I hope you’re tempted!
Bon appétit everyone.

With Love from Manuela.


  1. Dear manuela….
    how in the whole world was it enough with 300 g flour.
    Im up to 500 g now and still its loose dough.
    There must be a problem here with mesurment.

    • Hi Sarah, 300 gram is enough, you should not have added more, it makes the dough not fluffy, you got have added more when you roll the dough, i make this all the time

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