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Our Herby Burger

Our Herby Burger

with Rustic Chips and Rocket

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Oregano is one of the nation’s most loved herbs. But while we sprinkle it into pasta sauces and lasagnas with ease, our burgers are often lacking the stuff. Well, no more! This beef burger is as happy as can be with its new Italian buddy Oregano. And don’t forget to add this amazing bloody mary ketchup instead of the normal stuff. It has a real kick that will leave you wanting more. DELICIOUS indeed!

Allergens:CeleryEggCereals containing GlutenSoyaMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit(s)

Maris Piper Potatoes

1 tsp

Garlic Salt

250 grams

Beef Mince

½ tbsp

Tomato Ketchup


1 tsp

Dried Oregano

2 unit(s)

Brioche Bun

(ContainsEgg, Cereals containing Gluten, Soya, Milk)

2 unit(s)

Gouda Cheese


⅔ bag(s)


1 unit(s)

Vine Tomatoes

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3653 kJ
Energy (kcal)873 kcal
Fat47.0 g
of which saturates17.0 g
Carbohydrate67 g
of which sugars0.0 g
Protein38 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat the oven to 220 degrees. Wash the potatoes then chop lengthways into wedges the thickness of your index finger. Toss in 1 tbsp of olive oil and the garlic salt, then spread in a single layer on a baking tray. Cook on the top shelf of the oven until crispy (around 25 mins).


In a bowl mix together the beef mince with ¾ tbsp of ketchup, a few grinds of pepper, a small pinch of salt and the oregano.


Divide the mixture into 2 equal portions and then gently form into burger patties. Tip: It is important that you press the meat together firmly enough to make it stick yet not so firmly that it becomes densely packed, as this will give a tough texture.


Once the potatoes are almost finished, split the buns in half. Put a frying pan on a hob on medium-high heat. Toast the buns for a couple of mins on each side then remove. Tip: You could use your toaster but whatever happens don’t let them burn!


Heat ½ tbsp of olive oil in a non-stick pan on medium-high heat. Once hot, gently add in the patties and cook for 3-4 mins on each side, turning only once. Tip: We love dribble-down-your-chin medium/rare which takes around 3 mins on each side but cook them for a little longer if you like.


Whilst you are cooking the second side of the burger lay a slice of cheese on top of each patty for the last minute so that it melts.


Toss rocket in a little drizzle of olive oil with a small pinch of salt and pepper.


Spread a little of the remaining ketchup on the toasted burger buns. Place your burger patty on top then slice the tomato really thinly widthways. Lay the tomato and rocket on top and serve with your rustic chips on the side.