Herby Burgers and Wedges

• 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, dried oregano, half the parsley and half the chopped chilli (use less if you don't like spice) into a large bowl.
• Add 2 tbsp water (double for 4p) and half the breadcrumbs.
• Season with ¼ tsp salt and pepper (double for 4p).
• 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.
• Once cooked, take the pan off the heat and 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 (double for 4p).
• Season to taste with salt and pepper and mix together.
• Halve the brioche buns.
• Put the buns in your oven to warm through 2-3 mins before the wedges are finished cooking.

• When everything is ready, spread some mayo on each base bun.
• Add the burger, followed by the top bun.
• Serve with potato wedges and tomato salad alongside.