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 Burgers with Paprika-spiced Wedges, Greek-style Salad & Tzatziki
Nothing screams summertime quite like a grilled burger. It's a feast with these tender free-range British beef burgers, topped with pickled shallots and zingy cucumber tzatziki. Smoky paprika-spiced potato wedges and a crunchy Greek-style salad on the side, to complete the spread. What's not to love?
High protein
6 plants
Serving size
Ingredients
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 80g greek style yoghurt (Milk)
- 1 handful of fresh mint
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 midi cucumber
- 110g baby tomatoes
- 1 little gem lettuce
- 2 beef burger
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 shallot
- 3 garlic clove
- 2 large potatoes
Nutritional Information
Calories: 759
Protein: 47g
Carbs: 50g
Fat: 40g
Ingredients
- 110g baby tomatoes (use half)
- 2 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 80g greek style yoghurt (use half) (Milk)
- 1 shallot (use half)
- 1 little gem lettuce (use half)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 handful of fresh mint (use half)
- 3 garlic clove
- 1 midi cucumber (use half)
- 2 large potatoes
- 1 beef burger (use half)
Nutritional Information
Calories: 785
Protein: 33g
Carbs: 91g
Fat: 30g
Beef Burgers with Paprika-spiced Wedges, Greek-style Salad & Tzatziki
Nothing screams summertime quite like a grilled burger. It's a feast with these tender free-range British beef burgers, topped with pickled shallots and zingy cucumber tzatziki. Smoky paprika-spiced potato wedges and a crunchy Greek-style 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 medium frying pan, a large bowl, 2 small bowls & a grater
Roast the potatoes
- Finely chop or crush the garlic. Cut the potatoes into wedges
- Place the potatoes onto the lined baking tray and toss with half the garlic, 1/2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the pickled shallot
- Thinly slice the shallot into rings, then add to a small bowl with the vinegar and a pinch of salt. Mix and leave to pickle
Cook the burgers & char the lettuce
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the burgers and cook for 2 mins per side, until golden brown. Drain off any excess fat. Transfer to the potato tray and bake for 10 mins, until cooked through
- Meanwhile, trim and quarter the lettuce lengthways
- Discard all but 1/2 tsp 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
Salad time
- Halve the tomatoes (quarter any larger ones). Thinly slice half the cucumber, and coarsely grate the remaining
- In the large bowl, mix together the tomatoes, charred lettuce, sliced cucumber, 1 tbsp shallot pickling liquid, 1/2 tsp olive oil and a pinch of salt
- In the final 5 mins of roasting, toss the wedges in the paprika & oregano blend
Make the tzatziki & plate up
- Pick the mint leaves from the stalks and roughly chop
- Squeeze out any excess liquid from the grated cucumber and mix with the yoghurt, mint and remaining garlic in the other small bowl. Season with salt
- 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
- Share the burgers between plates, with the salad, wedges and tzatziki alongside. Top the salad with the olives and pickled shallot
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