Herbed Burgers with Potato Wedges


''The kids’ll love this recipe – herbed burgers with potato wedges crisply baked,''


  • 450 g (1lb) potatoes
  • 25 g (1oz) Flora Buttery or 2 tbsps FLora Cuisine
  • -Burgers-
  • 225 g (8oz) lean beef mince
  • 1 tsp dried mixed herbs
  • 1 Small onion, finely chopped
  • 1 Large carrot, finely grated
  • 25 g (1oz) fresh wholemeal breadcrumbs
  • ground black pepper
  • 25 g (1oz) Flora Buttery or 2 tbsps flora cuisine
  • -To serve-
  • 4 wholemeal burger buns
  • Dill cucumbers, thinly sliced
  • tomato slices
  • thinly sliced onions
  • looseleaf lettuce
  • tomato relish or sweetcorn relish


  1. Cut the potatoes into wedges. Melt the Flora, add the potato wedges and toss until coated. Arrange them on a baking sheet (non-stick or lined with baking paper). Cook in a preheated oven at 200°C, 180°C fan oven, gas mark 6 for about 30 minutes, turning occasionally, or until soft on the inside and crisp and golden brown on the outside.
  2. Meanwhile, make the burgers. Put the beef into a large bowl and add the herbs, onion, carrot, breadcrumbs and seasoning. Mix well, then shape into four burgers.
  3. Heat the Flora in a non-stick frying pan and cook the burgers over medium heat for about 20 minutes, turning occasionally, until cooked through.
  4. Split the buns and insert a burger with some dill cucumber, tomato, onion, lettuce and relish. Serve with the potato wedges.

source flora

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