This Herby Burgers and Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
450
Potatoes
1
Flat Leaf Parsley
1
Red Chilli
1
Garlic Clove
1
Dried Oregano
10
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)
2
Water for the Breadcrumbs
¼
Salt for the Burgers
2
Olive Oil
2
Mayonnaise
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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).
In a large bowl, combine the garlic, oregano, half the parsley and half the chilli with the breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. 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.
Just before the wedges are cooked, halve the burger buns. Pop them onto a baking tray and into the 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!