A customer favourite, this Herby Burgers and Wedges is a tried-and-tested recipe that always wins with a crowd.
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.
Flat Leaf Parsley
Panko Breadcrumbs(ContainsCereals containing Gluten)
Baby Plum Tomatoes
Red Wine Vinegar(ContainsSulphites)
Glazed Burger Bun(ContainsCereals containing Gluten)
Olive Oil for the Dressing
Water for the Breadcrumbs
Salt for the Burger (1 tsp)
Preheat your oven to 220°C/200°C fan/gas mark 7.
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.
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 for the breadcrumbs (see ingredients for amount). Season with pepper and the salt for the burgers (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). TIP: The burgers will shrink a little during cooking. 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 for the dressing (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.
When everything is ready, spread some mayonnaise (see ingredients for amount) on the base of each bun. Add the burger, then top with the bun lid.
Serve with the potato wedges and chimichurri tomato salad alongside. Enjoy!