Herby Beef Burgers

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.