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 Wedges & Roast Tomato Salsa
A proper MC favourite – juicy British beef burgers. For sides? A roasted tomato and spring onion salsa. Zingy balsamic and juicy olive salad. And fluffy potato wedges, baked with a pinch of paprika for smoky flavour.
High protein
6 plants
Serving size
Ingredients
- 2 beef burger
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 40g rocket
- 1 shallot (use half)
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 midi cucumber
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 spring onion
- 2 large potatoes
- 1 tsp smoked paprika
Nutritional Information
Calories: 674
Protein: 44g
Carbs: 46g
Fat: 35g
Ingredients
- 1 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 large potatoes
- 110g baby tomatoes (use half)
- 2 spring onion
- 1 midi cucumber (use half)
- 40g rocket (use half)
- 1 shallot (use a quarter)
- 1 tsp smoked paprika (use half)
- 1 beef burger
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 851
Protein: 48g
Carbs: 86g
Fat: 34g
Beef Burgers with Paprika Wedges & Roast Tomato Salsa
A proper MC favourite – juicy British beef burgers. For sides? A roasted tomato and spring onion salsa. Zingy balsamic and juicy olive salad. And fluffy potato wedges, baked with a pinch of paprika for smoky flavour.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small baking dish & a large bowl
Get the wedges on
- Cut the potatoes into wedges
- Place the wedges onto the lined baking tray and toss with 1/2 tsp oil, the paprika and a pinch of salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Make the salsa
- Meanwhile, slice the spring onions into 1cm pieces on an angle. Quarter the lime. Roughly chop the coriander
- Place the whole tomatoes (halve any larger ones) and spring onion into the small baking dish and toss with 1/2 tsp oil. Roast for 10-12 mins, until soft
- Once cooked, set aside to cool, then mix in juice from half the lime, the coriander and pinch of salt
Build the salad
- Dice the cucumber into 1cm chunks. Thinly slice the olives and the half shallot
- Add all to the large bowl and drizzle over half the balsamic vinegar. Just before serving, toss through the rocket
Sizzle the burgers
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the burgers and cook for 8 mins, then flip and cook for a further 6 mins, until the burgers are cooked through
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
- Share the burgers between plates, topped with the tomato salsa. Serve the chips and salad alongside. Drizzle the remaining balsamic over the salad. Garnish with the remaining lime wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.