Herby Burgers and Wedges
with Parsley Rocket Tomato Salad
This Herby Burgers and Wedges is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Garlic Clove**
1 sachet(s)
Mixed Herbs
240 grams
British Beef Mince
1 unit(s)
Medium Tomato
12 grams
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten May contain traces of: Milk, Egg, Soya)
10 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
20 grams
Wild Rocket
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
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 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).
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, mixed herbs and half the parsley. 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, chop the tomatoes into 2cm chunks and pop them into a bowl.
Add the remaining parsley 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 the mayo (see pantry for amount) over the bun bases. Top the bases with the herby burgers, then sandwich shut with the bun lids.
Serve with the potato wedges and parsley tomato salad alongside.
Enjoy!
If you'd like to use an air fryer, simply swap out the oven steps for the below:
Preheat your air fryer to 200°C. Prep, oil and season the wedges.
Once hot, add them to the basket. Bake, shaking and turning regularly until golden, 20-25 mins.
Prep and form the burger patties, then lay them on top of the wedges. Bake until cooked through, 10-12 mins. Turn halfway.
Pop the buns into the air fryer to warm through, 1-2 mins.
