If you are partial to a burger then you have got to make these. They’re delicious, quick and so easy to make. You can make them your own by adding whatever you fancy to them. We add everything including tomato, onions, pickles, lettuce, and good bbq sauce. The wedges are just what you need with them.
This is ideal when you’ve got lots of family and friends to feed. I create a little burger bar buffet and let everyone pick all their own toppings.
(for the burgers)
Mince 750g ( I use 5% fat mince)
1 tablespoon olive oil
2 red onions
3 teaspoons paprika
3 cloves of garlic
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
6 brioche buns
Optional extras – beef tomato, sliced pickles, lettuce, cheese, ketchup, mustard or bbq sauce, sliced red onion
(for the wedges – this will make 2 trays, enough for 6 people)
approx 9 medium potatoes
2 tablespoon onion granules
2 tablespoon dried oregano
Good grinding of sea salt and cracked black pepper per tray.
Few glugs of olive oil.
Pre heat oven to 240C / 220C fan for the wedges
Start by chopping your spuds. Leave the skins on. Chop into half and then lay each half face down and chop into three. Par boil for 15 minutes, drain and spread onto 2 baking sheets.
Drizzle over with olive oil and sprinkle over your seasoning and dried oregano. Toss about to make sure they’re all coated. Now put in the oven for 25 minutes or so until they look crisp up. I turn them a couple of times during cooking time to get them nice and crispy.
While these are cooking dice your onions and pan fry them in a little olive oil for a few minutes until softened. I have to liquidise these up like a chump as my girls like the flavour of onion but not the texture and trust me you must have onions in these burgers.
Keep back half the onions to go into the burgers if desired and in a large mixing bowl combine the other half of the onion with the mince, spices, seasoning and eggs. I put latex gloves on and put my hands in to do this! This may seem weird but not as weird as my parents who eat a chicken kebab in them so they don’t get onions on their hands! Two chicken kebabs and a side order of latex gloves please!
Once everything is combined, divide into six patties. You can make them all equal or size them according to who is the greediest.
Now pan fry them in a little olive oil until they look all gorgeous. Split the brioche buns and lightly toast for roughly a minute until they are softly golden. Sandwich all together, load up with you’re extras, serve up the wedges and wait for the compliments.
Tip: Serve a bbq or onion and garlic dip with the wedges. Marks and Spencer do the best burger sauce ever so I serve mine with this and put a little extra in the burger.