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British Beef Burgers, Roasted Tomato Salsa & Wedges
A proper family favourite. Brilliant British beef burgers. For sides? A roasted tomato and spring onion salsa. Zingy balsamic and black olive salad. And fluffy potato wedges, baked with a pinch of paprika for smoky flavour.
High protein
6 plants
Serving size
Ingredients
- 1 cucumber
- 4 large potatoes
- 200g baby tomatoes
- 80g rocket
- 4 beef burger
- 1 shallot
- 2 unwaxed lime
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 handful of fresh coriander
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 tsp smoked paprika
- 4 spring onion
Nutritional Information
Calories: 657
Protein: 43g
Carbs: 47g
Fat: 32g
British Beef Burgers, Roasted Tomato Salsa & Wedges
A proper family favourite. Brilliant British beef burgers. For sides? A roasted tomato and spring onion salsa. Zingy balsamic and black olive salad. And fluffy potato wedges, baked with a pinch of paprika for smoky flavour.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line 2 baking trays with parchment paper
- Pull out a medium bowl, a large bowl & a large frying pan
Roast the wedges & prep
- Cut the potatoes into wedges
- Place onto a lined baking tray and toss with 1 tsp oil, paprika and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
- Meanwhile, thinly slice the spring onions. Halve 1 lime and quarter the other. Halve the tomatoes. Roughly chop the coriander
Make the salsa
- Add the tomatoes and spring onion to the other lined baking tray and toss with 1 tsp oil
- Roast for 5-7 mins, until soft
- Place the cooked tomatoes and spring onion into the medium bowl. Add the juice from the halved lime, the coriander and pinch of salt. Mix and set aside
Get sizzlin'
- Heat the large frying pan with 1 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
- Drain off any excess oil while cooking, if necessary
Meanwhile, build the salad
- Meanwhile, dice the cucumber into 1cm cubes. Thinly slice the shallot. Halve the olives
- Add all to the large bowl and drizzle over half the balsamic vinegar
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
- When everything's ready, mix the rocket through the salad
- Serve the burgers on plates, topped with the roasted tomato salsa, and the wedges and salad alongside
- Drizzle the remaining balsamic over the salad. Garnish with the lime wedges
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