- 2 large potatoes
- 1 onion
- A handful of flat leaf parsley
- 1 egg
- A pack of beef mince
- A bag of breadcrumbs
- 1 tsp smoked paprika
- 1 lettuce
- 2 tomatoes
- ½ cucumber
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- Pan with a lid
- Baking tray
- Cling film
Heat your oven to 180°C/Fan 160°C/Gas 4. Fill the kettle and boil it. Scrub the potatoes. Slice them into chips as big as your little finger. Fill a pan with hot water from the kettle. Add the potatoes. Simmer for 2 mins.
Drain the potatoes. Dry the pan out. Tip the potatoes back into the pan. Add 1 tbsp olive oil and some salt and pepper. Turn to coat in the oil. Spread out on a baking tray. Bake for 30 mins till golden and cooked through.
Peel and finely chop the onion. Finely chop the parsley leaves and stalks. Beat the egg in a bowl. Pop the onion, parsley, beef mince, breadcrumbs and 1 tsp smoked paprika in a separate bowl. Season.
Stir the beef burger ingredients together. Add half the beaten egg and mix well. If it seems too dry, add more egg. Divide into four pieces. Shape them into round, flattish patties. Pop on a plate. Cover with cling film. Chill in the freezer for 10 mins.
Roughly chop the lettuce leaves. Roughly chop the tomatoes. Halve the cucumber. Take one half and roughly chop that. Pop all the veg in a bowl. Add ½ tbsp olive oil and some seasoning. Toss to mix.
Heat your grill to high. Line your grill pan with foil. Pop the burgers on a rack above the foil. Grill them for 4-5 mins till they are charred. Flip them. Grill for another 3-5 mins till they are charred and cooked through.
Serve the burgers with the chips and chopped salad.
Into the frying pan
You can fry these burgers as well as grill them. Just warm a splash of oil in a frying pan. Add the burgers. Fry over a medium heat for around 5 mins each side.