Herby Burgers and Streaky Bacon

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.