The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Burger with Potato Salad & Corn on the Cob
This spread screams summertime dining. Think juicy grass-fed beef burgers with a side of creamy potato salad. Fresh corn on the cob and a punchy tomato and rocket salad drizzled with aged balsamic. Are you ready to dig in?
High protein
Serving size
Ingredients
- 1 unwaxed lemon
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 corn on the cob
- 2 spring onion
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 75g seasonal tomatoes
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 6 baby potatoes
- 20g rocket
- 1 handful of fresh flat-leaf parsley
- 2 beef burger
Nutritional Information
Calories: 697
Protein: 46g
Carbs: 44g
Fat: 39g
Ingredients
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 20g rocket (use half)
- 75g seasonal tomatoes (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 6 baby potatoes
- 2 spring onion
- 1 unwaxed lemon (use half)
- 1 beef burger
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 corn on the cob
Nutritional Information
Calories: 873
Protein: 52g
Carbs: 75g
Fat: 41g
Beef Burger with Potato Salad & Corn on the Cob
This spread screams summertime dining. Think juicy grass-fed beef burgers with a side of creamy potato salad. Fresh corn on the cob and a punchy tomato and rocket salad drizzled with aged balsamic. Are you ready to dig in?
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
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Cooking Instructions
- Quarter the potatoes. Bring a saucepan filled with lightly salted hot water to a boil. Add the potatoes and simmer for 15-18 mins, until soft. Remove from the pan with a slotted spoon and place in a large mixing bowl.
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the burgers and cook for 8-12 mins, turning once, until cooked through. Drain off any excess oil during cooking, if necessary.
- Halve the tomatoes. Roughly chop half the parsley, and roughly tear the remaining. Place the rocket, torn parsley, tomatoes, vinegar and 1 tsp olive oil in a bowl. Toss to coat.
- Once the potatoes are cooked, add the corn to the saucepan and boil for 3-4 mins, until cooked. Drain, then return to the saucepan and toss with the chopped parsley, 1 tsp olive oil, a pinch of sea salt and black pepper.
- Thinly slice the spring onions. Add the spring onions, yoghurt, mustard and the juice from half the lemon (or to taste) to the cooked potatoes. Toss to combine and season with sea salt and black pepper to taste.
- Serve the burgers on plates alongside the potato salad, rocket salad and corn on the cob.
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