Herby Burgers and Wedges

Name: Herby Burgers and Wedges with Chimichurri Tomato Salad
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 1 Flat Leaf Parsley; 1 Red Chilli; 1 Garlic Clove**; 1 Italian Style Herbs; 10 Panko Breadcrumbs; 240 British Beef Mince; 125 Baby Plum Tomatoes; 15 Cider Vinegar; 2 Glazed Burger Bun; ¼ Salt for the Breadcrumbs; 2 Water for the Breadcrumbs; 2 Olive Oil for the Dressing; 2 Mayonnaise

with Chimichurri Tomato Salad

Mimi MorleyPublished on August 22, 2022

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These Herby Burgers and Wedges are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Family Friendly

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

Flat Leaf Parsley

Red Chilli

Garlic Clove**

Italian Style Herbs

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Beef Mince

125

Baby Plum Tomatoes

Cider Vinegar

(Contains: Sulphites)

Glazed Burger Bun

(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)

Not included in your delivery

Salt for the Breadcrumbs

Water for the Breadcrumbs

Olive Oil for the Dressing

Mayonnaise

Nutritional information

Energy (kcal)825 kcal

Energy (kJ)3452 kJ

Fat41.2 g

of which saturates10.9 g

Carbohydrate78.5 g

of which sugars9.7 g

Protein40.4 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Large Bowl

•Bowl

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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, Italian style herbs, half the parsley and half the chilli. Mix in the breadcrumbs, water and salt for the breadcrumbs (see pantry 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.

Meanwhile, halve the tomatoes and pop them into a bowl.

Add the remaining parsley and chilli along with the cider vinegar and olive oil for the dressing (see pantry 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.