Herby Bacon Burgers and Wedges

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.