Herby Burgers and Wedges
with Chimichurri Tomato Salad
A customer favourite, these 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 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.
Ingredients
450
Potatoes
1
Flat Leaf Parsley
1
Red Chilli
1
Garlic Clove
1
Dried Oregano
10
Gluten Free Breadcrumbs
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
Beef Mince
125
Baby Plum Tomatoes
12
Red Wine Vinegar
(Contains Sulphites)
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
Not included in your delivery
2
Water for the Breadcrumbs
¼
Salt for the Burgers
2
Olive Oil
2
Mayonnaise
Nutritional information
Utensils
Instructions
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!
