Herby Bacon Burgers and Wedges
with Parsley Tomato Salad
This Herby Bacon Burgers and Wedges is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Flat Leaf Parsley
1
Garlic Clove
1
Dried Oregano
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
125
Baby Plum Tomatoes
12
Red Wine Vinegar
(Contains Sulphites)
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
4
British Streaky Bacon
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
2
Olive Oil for the Dressing
2
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, finely chop the parsley (stalks and all).
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, oregano and half the parsley. Mix in the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers and bacon onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins (use two trays if necessary). IMPORTANT: The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.
Meanwhile, halve the tomatoes and pop them into a bowl.
Add the remaining parsley along with the red wine vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together.
Just before the wedges are cooked, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.
Once the bacon is cooked, set aside on a plate lined with kitchen paper.
When everything's ready, spread some mayo (see pantry for amount) on each bun base. Add the burger, 2 bacon rashers, then top with the bun lid.
Serve with the potato wedges and parsley tomato salad.
Enjoy!
