Ingredients

  • 1.25 kg potatoes
  • 1.5 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 tsp dried mixed herbs
  • 500 g pack beef mince
  • 4 giant white baps, toasted
  • 2 tomatoes, sliced
  • 75 g pack young leaf salad

Method

  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Wash the potatoes and cut into finger-width chips. Spread in a single layer on a large non-stick baking tray and drizzle with 1 tablespoon olive oil. Bake for 45 minutes, turning a few times.

  2. 2

    Meanwhile, heat the remaining olive oil in a large frying pan and add the onion, garlic and dried mixed herbs. Cook for 5 minutes until soft, then tip into a large bowl and add the beef mince. Season and bring the mixture together with your hands. Divide into 4 and shape into burgers.

  3. 3

    Using the same pan you used to cook the onion mixture, fry the burgers for about 3 minutes on each side. Transfer to a baking sheet and cook in the oven for a further 10 minutes, until cooked through, piping hot and no pink colour remains.

  4. 4

    Serve each burger in a giant white bap with 2 slices of tomato and some salad.

Nutritional Details

Each serving provides
  • Energy 3345kj 799kcal 40%
  • Fat 23.2g 33%
  • Saturates 7.5g 38%
  • Sugars 11.0g 12%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 540kj/129kcal

Each serving provides

93.4g carbohydrate 9.7g fibre 49.4g protein

 
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