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Herby Burgers and Wedges

Herby Burgers and Wedges

with Chimichurri Tomato Salad and Mayo

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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.

Tags:Family Friendly
Allergens:Cereals containing glutenSulphitesEggSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

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

450 grams


1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Red Chilli

1 unit(s)

Garlic Clove

1 sachet

Dried Oregano

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

240 grams

Beef Mince

125 grams

Baby Plum Tomatoes

1 sachet

Red Wine Vinegar


2 unit(s)

Seeded Burger Bun

(ContainsCereals containing gluten, Egg, Soya)

Not included in your delivery

2 sachet


2 tbsp

Olive Oil

2 tbsp

Water for the Breadcrumbs

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3427 kJ
Energy (kcal)819 kcal
Fat38.0 g
of which saturates11.0 g
Carbohydrate87 g
of which sugars9.0 g
Protein36 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
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 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!