Italian Burger & Herby Potato Wedges

Serves 4

Ready In About 45 Minutes

500g Lean Beef Mince (5% Fat Or Less)

2 Garlic Cloves, Crushed

1 Tbsp Chopped Fresh Rosemary

½ Tsp Fennel Seeds, Lightly Crushed

1 Small Onion, Finely Chopped

Italian Burger & Herby Potato Wedges Photo Gallery



1kg Floury Potatoes, Such As King

Edward, Cut Into Chunky Wedges

Low-Calorie Cooking Spray

1 Tsp Dried Oregano

½ Tsp Garlic Granules

2 Level Tbsp Extra-Light Mayonnaise

4 X 60g Wholemeal Rolls, Halved

1 Large Soft Lettuce, Leaves Separated

1 Large Tomato, Sliced

1 Large Carrot, Peeled And Grated

6 Tbsp Fat-Free Vinaigrette

1 Preheat your oven to 230°C/ fan 210°C/gas 8. Put the mince, crushed garlic, rosemary, fennel seeds and onion in a bowl and season. Mix well using your hands and shape into 4 burgers.

2 Put the potato wedges in a large bowl, spray with low-calorie cooking spray and toss with the oregano and garlic granules. Spread between 2 large, non-stick baking trays in a single layer, season and bake for 25-30 minutes, turning halfway.

3 Meanwhile, heat a non-stick griddle or frying pan over a mediumhigh heat. Spray the burgers with low-calorie cooking spray and cook for 5-6 minutes on each side, or until cooked through.

4 Spread ½ level tbsp mayonnaise over each roll base. Top each with a lettuce leaf, a burger, tomato slices and a roll lid. Put the remaining lettuce and the grated carrot in a bowl, drizzle over the vinaigrette and toss to coat. Serve with the burgers and potato wedges.

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