Herby Burgers and Wedges with Cheddar Cheese

Name: Herby Burgers and Wedges with Cheddar Cheese with Parsley Tomato Salad
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 1 Flat Leaf Parsley; 1 Garlic Clove**; 1 Dried Oregano; 10 Panko Breadcrumbs; ½ Garlic Salt; 240 British Beef Mince; 125 Baby Plum Tomatoes; 12 Red Wine Vinegar; 2 Glazed Burger Bun; 45 Mature Cheddar Cheese; ¼ Salt for the Breadcrumbs; 2 Water for the Breadcrumbs; 2 Olive Oil for the Dressing; 2 Mayonnaise

with Parsley Tomato Salad

Recipe Development TeamPublished on November 23, 2022

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This Herby Burgers and Wedges with Cheddar Cheese 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:

Cereals containing gluten

•Sulphites

•Milk

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

Garlic Clove**

Dried Oregano

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Garlic Salt

240

British Beef Mince

125

Baby Plum Tomatoes

Red Wine Vinegar

(Contains: Sulphites)

Glazed Burger Bun

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

Mature Cheddar Cheese

(Contains: Milk)

Not included in your delivery

Salt for the Breadcrumbs

Water for the Breadcrumbs

Olive Oil for the Dressing

Mayonnaise

Nutritional information

Energy (kcal)904 kcal

Energy (kJ)3784 kJ

Fat48.1 g

of which saturates15.5 g

Carbohydrate78 g

of which sugars8.9 g

Protein44.9 g

Salt2.7 g

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

Utensils

•Baking Tray

•Garlic Press

•Bowl

•Grater

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).

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

In a large bowl, combine the garlic, oregano and half the parsley. Mix in the breadcrumbs, garlic salt and water for the breadcrumbs (see pantry for amount), 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 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.