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Herby Burgers and Wedges
Herby Burgers and Wedges

Herby Burgers and Wedges

with Parsley Rocket Tomato Salad

Get 50% off 1st box + free dessert for life!

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.

Tags:
Family Friendly
Allergens:
Sulphites
•Cereals containing gluten

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 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

Nutritional information

Energy (kJ)3463 kJ
Energy (kcal)828 kcal
Fat40.1 g
of which saturates10.6 g
Carbohydrate82 g
of which sugars8.8 g
Protein38.9 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Bowl

Instructions

Roast the Wedges
1

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.

Get Prepped
2

Meanwhile, finely chop the parsley (stalks and all).

Peel and grate the garlic (or use a garlic press).

Make the Burgers
3

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. 

Time to Bake
4

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.

Make the Tomato Salad
5

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.

Finish and Serve
6

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!

7

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.

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