Our Recipe Boxes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Herby Burgers and Wedges

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.

Tags:
Family Friendly
Eat Me First
Optional Spice
Allergens:
Sulphites
Wheat
Milk
Egg
Soya
Mustard
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

250 grams

Beef Mince

400 grams

Potatoes

½ unit(s)

Chilli

1 sachet(s)

Dried Oregano

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

sideBannerName

Nutrition Values

Energy (kcal)859 kcal
Energy (kJ)3595 kJ
Fat39.47 g
of which saturates15.49 g
Carbohydrate81.47 g
of which sugars9.75 g
Dietary Fiber0 g
Protein42.54 g
Cholesterol0 mg
Salt1.4 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper

Instructions

Roast the Wedges
1
  • 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.

Prep Your Veg
2
  • 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).
Make the Burgers
3
  • Put the garlic, oregano, half the parsley and half the 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.
Cook the Burgers
4
  • 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!

Make Your Salad
5
  • While the burgers cook, halve the cherry tomatoes and pop them into a bowl. Add the remaining parsley and 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.
Finish and Serve
6
  • 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.
Meal right image

Explore Similar Recipes

Meal left image