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Paprika and Ketchup Burger

Paprika and Ketchup Burger

with Chips, Sticks & Zingy Mayo

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There are few things better than a perfect homemade burger. On the table in just 20-minutes, these smokey paprika burgers are a real weeknight treat for the whole family. A top tip from our chefs to avoid saucer-shaped patties is to 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. Enjoy!

Allergens:Cereals containing GlutenCeleryEggMustardSoya

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)


250 grams

Minced Beef

30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

½ sachet



1 pot(s)

Smoked Paprika

½ unit(s)


2 unit(s)

Vine Tomatoes

½ unit(s)


1 sachet


(ContainsEgg, Mustard)

2 unit(s)

Seeded Burger Bun

(ContainsCereals containing Gluten, Egg, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3121 kJ
Energy (kcal)746 kcal
Fat22.0 g
of which saturates5.0 g
Carbohydrate115 g
of which sugars23.0 g
Protein26 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Chop the potato into 2cm wide wedges (no need to peel). Trim the carrot, then quarter lengthways (no need to peel). Chop into 3cm long sticks. Pop the potato and carrot on a lined baking tray (use 2 trays if necessary) drizzle both with oil and season with salt and pepper. Toss to coat then roast in your oven until soft and golden, 25-30 mins. Turn halfway through cooking.


Pop the beef mince in a mixing bowl with the panko breadcrumbs, ketchup, paprika and a pinch of salt and pepper. Mix together with your hands until completely combined, then squeeze and shape into burger patties, one per person, about 2cm thick. Set aside. TIP: Make the burgers flatter than you want as they will fatten up and shrink as you cook them.IMPORTANT: Remember to wash your hands and equipment after handling raw meat!


Trim the cucumber then quarter lengthways. Chop into 2cm long sticks. Cut 1 slice per person from the tomato and put to one side. Roughly chop the remaining tomato. Zest and halve the lime.


Heat a drizzle of oil in a frying pan on medium- high heat. Once hot, add the burgers and lower the heat to medium. Cook until browned on the outside and cooked through, turn carefully once or twice. This should take 12-14 mins in total. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.


Meanwhile, in a small bowl, mix the mayo, lime zest and a squeeze of lime juice. Halve the burger buns on another baking tray. A few minutes before you are ready to serve, pop the buns in the bottom of the oven to warm through.


Spread a dollop of the zingy mayo onto the bottom of each bun. Top with a burger, a slice of tomato and the bun top. Serve with the fries, cucumber and carrot sticks, chopped tomato and a dollop of zingy mayo.