HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Burgers And Wedges
Herby Burgers and Wedges

Herby Burgers and Wedges

with tomato salad and blue cheese

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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.

Tags:Family FriendlyEat Me FirstOptional Spice
Total Time45 minutes
Cooking Time35 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

Beef Mince

400 g


½ piece


1 sachet

Dried Oregano

1 sachet

Red Wine Vinegar


10 g


1 piece


1 pack



125 g

Cherry Tomatoes

2 piece

Brioche Buns

(ContainsWheat, Milk, Egg, SoyaMay be presentMustard, Lupin, Nuts, Sesame)

2 sachet


(ContainsEgg, Mustard)

60 g

Blue Cheese


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3595 kJ
Energy (kcal)859 kcal
Fat39.47 g
of which saturates15.49 g
Carbohydrate81.47 g
of which sugars9.75 g
Dietary Fiber0 g
Protein42.54 g
Cholesterol0 mg
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Pan with Lid
Instructionsarrow up iconarrow up icon
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  • 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, 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.