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Herby Beefy Burgers

Herby Beefy Burgers

with Potato Wedges and Chimichurri Tomato Salad

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3.4 / 4 Ratingout of 2769 ratings
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There are few things more delicious than a perfectly juicy homemade burger. Especially when they’re on the table in 30 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.

Preparation Time40 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 bunch(es)

Flat Leaf Parsley

1 pot(s)

Dried Oregano

1 unit(s)

Red chilli

15 grams

Panko Breadcrumbs


250 grams

Beef Mince

1 punnet(s)

Premium Tomatoes

1 sachet

Red Wine Vinegar


2 bun

Burger Bun

(ContainsGluten, Egg, Soya)

1 sachet

Garlic Mayonnaise

(ContainsEgg, Mustard)

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3640 kJ
Energy (kcal)870 kcal
Fat37.0 g
of which saturates9.0 g
Carbohydrate97 g
of which sugars11.0 g
Protein41 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Dish
Cutting board
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Roast the Wedges
Roast the Wedges

Preheat your oven to 200°C. Chop the potato into wedges (no need to peel!) about the size of your index finger. Pop them on a large lined baking tray and drizzle over some oil, 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.

Get Prepped
Get Prepped

Meanwhile, finely chop the parsley (stalks and all!). Pick the oregano leaves from their stalks and finely chop (discard the stalks). Halve the chilli lengthways, deseed and finely chop.

Make the Burgers
Make the Burgers

Put the shallot, garlic, dried oregano, half the parsley and half the chilli in a mixing bowl. Add the panko breadcrumbs, beef mince, water (see ingredients for amount) and a pinch of salt and pepper. Mix with your hands and shape into burgers about 2cm thick, 1 per person. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Cook the Burgers
Cook the Burgers

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. 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.

Make the Salad
Make the Salad

While the burgers cook, halve the cherry tomatoes and pop them in a bowl. Add the remaining parsley, oregano and chilli along with the red wine vinegar and olive oil (see ingredients for amount). Add a pinch of salt and pepper and mix together. Halve the brioche buns. A couple of mins before the wedges are cooked, put the buns in your oven to warm through.

Finish and Serve
Finish and Serve

When everything is ready, spread a little garlic mayonnaise on the bottom of each bun, add the burger followed by the top of the bun. Serve with the potato wedges and chimichurri tomato salad. Enjoy!