Herby Burgers and Streaky Bacon
with Wedges and Chimichurri Tomato Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Red Chilli
1 unit(s)
Garlic Clove
1 sachet(s)
Dried Oregano
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
4 rasher(s)
British Streaky Bacon
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
2 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, finely chop the parsley (stalks and all).
Halve the chilli lengthways, deseed and finely chop.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, oregano, half the parsley and half the chilli. 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 the streaky bacon rashers onto a baking tray (use another tray if necessary). Bake on the middle shelf of your oven until the burgers are cooked through and the bacon is golden brown and crispy, 12-15 mins. 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 and chilli 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.
When everything's ready, spread some mayo (see pantry for amount) on the base of each bun. Add the burger and crispy bacon rashers on top, then sandwich shut with the bun lid.
Serve with the potato wedges and chimichurri tomato salad alongside.
Enjoy!
Step 4 MOD: If you’ve chosen to add streaky bacon to your meal, lay the rashers in a single layer alongside the burgers (use another tray if necessary). Bake for the same amount of time until the bacon is golden brown and crispy, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Step 6 MOD: Add the crispy bacon rashers to your burgers before finishing with the bun lids.
