White Potato, chopped 1 pack
Flat Leaf Parsley, chopped 1 large bunch
Oregano, chopped 1 bunch
Red Chilli, chopped 1
Panko Breadcrumbs 13) 15g
Beef Mince 250g
Cherry Plum Tomatoes, halved 1 small punnet
Olive Oil* 2 tbsp
Red Wine Vinegar 14) 1 tbsp
Brioche Bun, halved 7) 8) 11) 13) 2
Garlic Mayonnaise 8) 9) 2 tbsp
ROAST THE WEDGES Preheat your oven to 200°C. Chop the potato into wedges (no need to peel!) about the size of your index finger. Pop them on
a large lined baking tray and drizzle over some oil, salt and pepper. Spread out in a single layer, then roast on the top shelf of your oven until golden on the outside and soft in the middle, 25-30 mins. Turn halfway through cooking.
GET PREPPED Meanwhile, finely chop the parsley (stalks and all!). Pick the oregano leaves from their stalks and finely chop (discard the stalks). Halve the chilli lengthways, deseed and finely chop.
MAKE THE BURGERS Put half the parsley, half the oregano and half the chilli into a mixing bowl. Add the panko breadcrumbs, beef mince and a good
pinch of salt and pepper. Mix with your hands to combine and shape into burgers about 2cm thick, 1 per person. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
COOK THE BURGERS 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 in total. Turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.
MAKE THE SALAD While the burgers cook, halve the cherry tomatoes and pop them in a bowl. Add the remaining parsley, oregano and chilli along
with the red wine vinegar and olive oil (see ingredients for amount). Add a pinch of salt and pepper and mix together. Halve the brioche buns. A couple of mins before the wedges are cooked, put the buns in your oven to warm through.
FINISH AND SERVE When everything is ready, spread a little garlic mayonnaise on the bottom of each bun, add the burger followed by the top of the bun. Serve with the potato wedges and chimichurritomato salad. Enjoy!