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 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 handful of fresh flat-leaf parsley
- 40g rocket
- 1 unwaxed lemon
- 2 corn on the cob
- 12 baby potatoes
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 beef burger
- 3 spring onion
- 200g baby tomatoes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 604
Protein: 43g
Carbs: 35g
Fat: 33g
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?
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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, then remove with a slotted spoon and place in a large mixing bowl.
- Heat a large 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 tear the remaining leaves. Place the rocket, torn parsley, tomatoes, vinegar and 1 tsp olive oil in a bowl. Toss gently to coat.
- Place the corn in the potato saucepan and boil for 3-4 mins, until cooked. Drain, allow to cool slightly, then carefully cut in half widthways. 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. Once the potatoes have cooled, add the spring onions, yoghurt, mustard and the juice from the lemon (or to taste) to the mixing bowl. Toss to combine and season well 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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