Recipe: Beef Burgers, Potato Wedges and Satay Slaw

This recipe serves 4.

For the burgers:

• 1 onion, finely chopped

• 2 tablespoons sunflower oil

• 400g beef mince

• 1 carrot, grated

• ½ teaspoon Dijon mustard

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• Salt and pepper

• To serve:

• 4 burger baps

• Cheddar cheese, grated

• Lettuce

• Tomato, sliced

• Ketchup

  For the potato wedges:

• 800g potatoes, washed but not peeled

• 3 tablespoons sunflower oil

• A couple of sprigs of rosemary

• 3 cloves of garlic, finely chopped

• For the satay slaw:

• 1/8 red cabbage, very finely sliced

• 1/8 white cabbage, very finely sliced

• ½ red onion, very finely sliced

• 2 carrots, grated

• 1 red pepper, very finely sliced

• 40g peanut butter, smooth or crunchy

• 2 tablespoons soy sauce

• 2 tablespoons of sweet chilli sauce

• 1 tablespoon sesame oil

• 1 lime, zest and juice

• A handful of fresh coriander, roughly chopped

To Make:

1. First make the potato wedges. Preheat the oven to 200 degrees Celsius. Chop the potatoes into wedges, making each potato into 4 to 8 wedges depending on the size.

2. Put the potatoes on a baking tray, add sunflower oil, chopped garlic, sprigs of rosemary and salt and pepper. Mix well with your hands until all the potatoes are coated in oil. Put in the oven and bake for 30 – 45 minutes, until crisp and golden brown.

3. Meanwhile, make the burgers. Put one tablespoon of sunflower oil in a frying pan over a low to medium heat and fry the onions with a bit of salt and pepper until the onions are soft.

4. Put the beef mince in a large mixing bowl. Add the grated carrot, Dijon mustard, dried oregano, paprika and salt and pepper. Mix very well.

5. When the onion is cooked add to the beef burger mix and mix again. Now shape the beef mince into 4 burger patties, about 2 cm thick.

6. Put the second tablespoon of sunflower oil in a frying pan over a medium heat. When the frying pan is hot, put the burgers in the pan and fry for 7 minutes on one side. Then flip the burgers and fry for another 7 minutes on the other side. You need to make sure the burgers are cooked in the middle so cut one open to check it is cooked. If it is not cooked fry for a little longer until there is no pink in the middle.

7. While the burgers are cooking make the slaw. In a small bowl combine the peanut butter, soy sauce, sweet chilli sauce, lime juice, lime zest and sesame oil. Whisk until the ingredients are all combined into a sauce.

8. Put the chopped cabbages, red pepper, red onion and carrot in a bowl. Add half the chopped coriander. Add the sauce and mix well. Put the rest of the coriander on top.

9. Serve the burgers in baps with tomato, lettuce and cheese. Serve the potato wedges and slaw on the side.

Copyright Erin Bunting, October 2017