Herby Burgers and Wedges
with Chimichurri Tomato Salad
There are few things more delicious than a perfectly juicy homemade burger. Especially when they’re on the table in 30 minutes flat. Served alongside chunky potato wedges and a chimichurri tomato salad for a kick of heat, it’s hard to go wrong with this super simple recipe. To avoid a saucer-shaped patty, make a slight indentation with your thumb in the centre of your raw patty. This helps the meat cook evenly, maintaining its shape as it shrinks during cooking.
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.
Ingredients
450 grams
Potatoes
1 bunch(es)
Flat Leaf Parsley**
1 unit(s)
Red Chilli**
1 unit(s)
Garlic Clove**
1 sachet(s)
Dried Oregano
10 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240 grams
British Beef and Pork Mince**
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
2 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
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, oregano, half the parsley and half the chilli. Mix in the breadcrumbs, salt and water 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 red wine 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.
When everything's ready, spread some mayonnaise (see pantry 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.
Enjoy!
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