Herby Beef Burgers
with Potato Wedges and Tomato Salad
There are few things more delicious than a perfectly juicy homemade burger. Especially when they’re on the table in 40 minutes flat. Served alongside chunky potato wedges and a chimichurri tomato salad for a kick of heat, it’s hard to go wrong with this super simple recipe. To avoid a saucer-shaped patty, make a slight indentation with your thumb in the centre of your raw patty. This helps the meat cook evenly, maintaining its shape as it shrinks during cooking.
The quantities provided above are averages only.
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
240
British Beef Mince
125
Baby Plum Tomatoes
2
Potatoes
10
Panko Breadcrumbs
1
Echalion Shallot
12
Red Wine Vinegar
(Contains Sulphites)
2
Burger Buns
1
Garlic Clove
1
Red Chilli
1
Flat Leaf Parsley
1
Dried Oregano
2
Mayonnaise
Not included in your delivery
2
Olive Oil for the Dressing
2
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them on a large baking tray and drizzle over some oil. Season with salt and pepper. Spread out in a single layer, then roast on the top shelf of your oven until golden on the outside and soft in the middle, 25-30 mins. Turn halfway through cooking.
Meanwhile, finely chop the parsley (stalks and all!). Halve the chilli lengthways, deseed and finely chop. Halve, peel and finely chop the shallot. Peel and grate the garlic (or use a garlic press).
Put the shallot, garlic, oregano, half the parsley and half the chilli in a large bowl. Add the breadcrumbs, beef mince and water (see ingredients for amount). Season with salt and pepper. Mix with your hands and shape into burgers about 2cm thick, 1 per person. IMPORTANT: Remember to wash your hands after handling raw meat!
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.
While the burgers cook, halve the tomatoes and pop them in a bowl. Add the remaining parsley and chilli along with the red wine vinegar and olive oil (see ingredients for amount). Season with salt and pepper and mix together. Halve the burger buns. A couple of mins before the wedges are cooked, put the buns in your oven to warm through.
When everything is ready, spread some mayonnaise on the bottom of each bun, add the burger followed by the top of the bun. Serve with the potato wedges and tomato salad. Enjoy!
