Herby Burgers

Herby Burgers

with Potato Wedges and Chimichurri Tomato Salad

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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.

Tags:Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Red Chilli

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 pot(s)

Dried Oregano

10 grams

Panko Breadcrumbs


240 grams

Beef Mince

1 punnet(s)

Baby Plum Tomatoes

1 sachet

Red Wine Vinegar


2 unit(s)

Seeded Burger Bun

(ContainsGluten, Egg, Soya)

2 sachet



Not included in your delivery

2 tbsp


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3506 kJ
Energy (kcal)838 kcal
Fat37.0 g
of which saturates10.0 g
Carbohydrate92 g
of which sugars9.0 g
Protein36 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Large Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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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 and water (see ingredients for amount). Season with salt and pepper, mix, then add the beef mince. Mix with your hands until combined, then 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!