Herby Burgers and Wedges
with tomato salad and blue cheese
These succulent herby burgers are super simple to assemble but when it comes to flavour, they really pack a punch. Added tastiness comes in the form of the beautiful blue cheese topping, tangy tomatoes, and mouth-watering potato wedges.
Ingredients
400 grams
Potatoes
½ unit(s)
Chilli
1 sachet(s)
Dried Oregano
250 grams
Beef Mince
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
10 grams
Parsley
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
(Contains Wheat)
125 grams
Cherry Tomatoes
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
60 grams
Blue Cheese
(Contains Milk)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm wide wedges (no need to peel).
- Pop the wedges onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, finely chop the parsley (stalks and all).
- Deseed and finely chop half the chilli (double for 4p).
- Peel and grate the garlic (or use a garlic press).
- Put the garlic, oregano, half the parsley and half the chopped chilli (use less if you don't like spice) into a large bowl.
- Add half the breadcrumbs and 2 tbsp water (double for 4p). Season with ¼ tsp salt and pepper.
- Mix together, then add the beef mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
- Heat a drizzle of oil in a pan on medium-high heat.
- Once hot, add the burgers and fry until browned and cooked through, 12-14 mins total.
- Turn them every 4 mins and lower the heat if needed. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Remove the pan from the heat. Carefully place the blue cheese on top of the burgers. Cover then set aside, off the heat for 3-4 mins.
TIP: Not a fan of blue cheese? Simply give it a miss!
- While the burgers cook, halve the cherry tomatoes and pop them into a bowl. Add the remaining parsley and chopped chilli along with the red wine vinegar and 2 tbsp oil.
- Season to taste with salt and pepper and mix together.
- Halve the brioche buns. 2-3 mins before the wedges are cooked, put the buns in your oven to warm through.
- When everything is ready, spread some mayo on the bottom of each bun.
- Add the burger, followed by the top of the bun.
- Serve with the potato wedges and tomato salad alongside.
