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.
Greek-style Beef Burgers with Smoky Wedges, Tzatziki & Charred Lettuce Salad
A Greek-style feast, starring tender British beef burgers, topped with pickled shallots and zingy cucumber tzatziki. Smoky paprika-spiced potato wedges and a charred salad on the side, to complete the spread. What's not to love?
High protein
6 plants
Serving size
Ingredients
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh mint
- 1 cucumber
- 200g baby tomatoes
- 2 little gem lettuce
- 4 beef burger
- 1 tsp sumac
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 shallot
- 4 large potatoes
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 4 garlic clove
Nutritional Information
Calories: 786
Protein: 45g
Carbs: 47g
Fat: 46g
Greek-style Beef Burgers with Smoky Wedges, Tzatziki & Charred Lettuce Salad
A Greek-style feast, starring tender British beef burgers, topped with pickled shallots and zingy cucumber tzatziki. Smoky paprika-spiced potato wedges and a charred salad on the side, to complete the spread. What's not to love?
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large bowl, 2 small bowls, a peeler & a grater
Roast the wedges
- Finely chop or crush the garlic. Cut the potatoes into wedges (peel optional)
- Add the potatoes to one side of the lined baking tray. Toss with three-quarters of the garlic, 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, turning once, until soft and golden. In the final 5 mins, toss the wedges in the paprika & oregano blend and return to the oven
Make the pickled shallot
- Thinly slice the shallot into rings
- Place the shallot into a small bowl with the vinegar, sumac and a pinch of salt. Mix and leave to pickle
Sizzle the burgers & char the lettuce
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the burgers and cook for 2 mins per side, until golden brown. Season with salt and pepper
- Transfer onto the other side of the baking tray and bake for 10 mins, until cooked through
- Trim and quarter the lettuce lengthways
- Discard all but 1 tbsp oil from the burger pan and reheat on medium-high heat. Once hot, add the lettuce, cut-side down, and cook for 2-3 mins, until lightly charred
Build the salad & make the tzatziki
- Halve the tomatoes. Thinly slice half the cucumber, and coarsely grate the remaining. Pick the mint leaves from the stalks and roughly chop
- To the large bowl, add the tomatoes, charred lettuce, sliced cucumber, 2 tbsp pickling liquid and 1 tbsp olive oil. Season with salt. Mix well
- Squeeze any excess liquid from the grated cucumber, then add to the other small bowl and mix with the yoghurt, mint and remaining garlic. Season with salt
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the burgers onto plates, with the wedges, salad and tzatziki alongside. Top the salad with the olives and pickled shallot
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