Herby Burgers and Wedges
with Chimichurri Tomato Salad and Mayo
- Cereals containing gluten
- Sulphites
- Egg
- Milk
- Soya
- May contain traces of allergens
These Herby Burgers and Wedges are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
450
Potatoes
1
Flat Leaf Parsley
1
Red Chilli
1
Garlic Clove
1
Dried Oregano
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240
British Beef Mince
125
Baby Plum Tomatoes
12
Red Wine Vinegar
(Contains: Sulphites)
2
Glazed Burger Bun
(Contains: Cereals containing gluten May be present: Egg, Milk, Soya)
2
Mayonnaise
Not included in your delivery
2
Olive Oil
2
Water for the Breadcrumbs
¼
Salt for the Burgers
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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. Roast on the top shelf of your oven 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).
Put the garlic, oregano, half the parsley and half the chilli into a large bowl. Add the breadcrumbs and water (see ingredients for amount). Season with pepper and salt (see ingredients for amount), mix, then add the beef mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
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 total. Carefully turn them every 4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
While the burgers cook, halve the tomatoes and pop them into 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. 2-3 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 alongside. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The herby burgers are well-loved for their fresh, bold flavour, though some find the parsley and oregano a little overpowering.
- Ease of prep: Straightforward to make, even for first-timers; shaping and cooking the patties is simple once you get started.
- Suggestions: Reduce the parsley and oregano if you prefer a milder burger, and consider adding cheese, a little onion, or spring onion to boost flavour. Adding an egg to the mixture can help the patties hold together better during cooking.
- Next-day meals: The tomato salad works well as a standalone snack — one reviewer took leftovers to work the next day.
- Cooking tips: Frying the burgers in a pan rather than the oven gives a better colour and finish; an air fryer also works well for both the patties and the wedges. Reduce the red wine vinegar dressing slightly if you find the tomato salad too sharp, and add smoked paprika or chilli flakes to the wedges for extra flavour.
