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Herby Burgers and Wedges

Herby Burgers and Wedges

with Chimichurri Tomato Salad

Customer Favourites
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A customer favourite, this Herby Burgers and Wedges is a tried-and-tested recipe that always wins with a crowd.

Allergens:Cereals containing GlutenSulphites

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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

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

(ContainsSulphites)

2 unit(s)

Glazed Burger Bun

(ContainsCereals containing Gluten)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

2 tbsp

Water for the Breadcrumbs

¼ tsp

Salt for the Burger (1 tsp)

2 tbsp

Mayonnaise

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3364 kJ
Energy (kcal)804 kcal
Fat38.5 g
of which saturates10.3 g
Carbohydrate78 g
of which sugars9.3 g
Protein37.5 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Bowl
Frying Pan
Spoon
Instructionsarrow up iconarrow up icon
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1

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.

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).

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 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.

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.

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 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.

6

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!