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Herby Burgers and Wedges
Herby Burgers and Wedges

Herby Burgers and Wedges

with Chimichurri Tomato Salad

A customer favourite, these Herby Burgers and Wedges are a tried-and-tested recipe that always wins with a crowd.

Allergens:
Cereals containing gluten
Sulphites

The quantities provided above are averages only.

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 war 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.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

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 contain traces of: Egg, Milk, Soya)

Not included in your delivery

2

Olive Oil

2

Water for the Breadcrumbs

¼

Salt for the Burgers

3

Mayonnaise

Nutritional information

Energy (kcal)853 kcal
Energy (kJ)3575 kJ
Fat44.9 g
of which saturates10.9 g
Carbohydrate78.2 g
of which sugars9.5 g
Protein35.9 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Bowl
Grill Pan

Instructions

Roast the Wedges
1

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.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

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).

Make the Burgers
3

Put the garlic, oregano, half the parsley and half the chilli into a large bowl.
Add the breadcrumbs and water for the breadcrumbs (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 2cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

Cook the Burgers
4

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.

Make the Salad
5

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. Just before the wedges are cooked, pop the buns onto a baking tray and into your oven to warm through, 2-3 mins.

Finish and Serve
6

When everything is ready, spread some mayonnaise (see ingredients for amount) on the bottom of each bun. Add the burger, then top with the bun lid.
Serve with the potato wedges and tomato salad alongside. Enjoy!

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