Herby Burgers and Wedges

with Chimichurri Tomato Salad

45 minutes

Ingredients

Salt for the Burger

0.25 tsp

Seeded Burger Bun

2 unit(s)

Flat Leaf Parsley

1 bunch(es)

Potatoes

450 grams

Red Wine Vinegar

1 sachet

Water for the Breadcrumbs

2 tbsp

Olive Oil

2 tbsp

Garlic Clove

1 unit(s)

Beef Mince

240 grams

Panko Breadcrumbs

10 grams

Red Chilli

1 unit(s)

Mayonnaise

2 sachet

Baby Plum Tomatoes

120 grams

Dried Oregano

1 sachet

Utensils

Baking Tray
Frying Pan

Nutritional Information

Per Serving

Energy (kJ):

3521 kJ

Energy (kcal):

8422 kcal

Fat:

42.9 g

of which saturates:

11.4 g

Carbohydrate:

83.3 g

of which sugars:

10.9 g

Protein:

35 g

Salt:

1.8 g

Per 100g

Energy (kJ):

654 kJ

Energy (kcal):

1564 kcal

Fat:

7.97 g

of which saturates:

2.12 g

Carbohydrate:

15.47 g

of which sugars:

2.02 g

Protein:

6.50 g

Salt:

0.33 g

Instructions

Step 1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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.

Step 2

Meanwhile, finely chop the parsley (stalks and all). Halve the chilli lengthways, deseed and finely chop. Peel and grate the garlic (or use a garlic press).

Step 3

Put the garlic, oregano, half the parsley and half the chilli into a large bowl. Add the breadcrumbs and water for the breadcrumbs (see ingredients for amount). Season with pepper and salt (see ingredients for amount), mix, then add the beef mince. Mix with your hands until combined, then shape into 2cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

Step 4

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins total. Carefully turn them every 4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Step 5

While the burgers cook, halve the tomatoes and pop them into a bowl. Add the remaining parsley and chilli along with the red wine vinegar and olive oil (see ingredients for amount). Season with salt and pepper and mix together. Halve the burger buns. Just before the wedges are cooked, pop the buns onto a baking tray and into your oven to warm through, 2-3 mins.

Step 6

When everything is ready, spread some mayonnaise (see ingredients for amount) on the base of each bun. Add the burger, then top with the bun lid. Serve with the potato wedges and tomato salad alongside. Enjoy!