Serves: 4-6

Ingredients

4 Large Baking Potatoes

1 tablespoon of Paprika

Sea Salt to Season

Lean Beef Mince Meat 500g

1 Onions

2 slices stale bread.

1 Egg

1 Beef Oxo Cube

Touch of Mustard Powder

Black Pepper to Season

Dash Tabasco Sauce

4 Granary Batches

Large Handful Lettuce Leaves

1 Large Tomato

Dash Rapeseed Oil

Allergens and properties

Contains gluten

Contains celery

Contains mustard

Contains egg

Contains soya

May contain milk

Method

1. Put the oven on 220 C, 425 F, Gas mark 7.

2. Peel the potatoes and cut into wedges, add to a mixing bowl, add a good pinch of salt, pepper, paprika and oil, mix together.

3. Put the wedges on a tray and put into the oven for 40 minutes, turning the wedges half way through.

4. While the wedges are cooking, empty the mince meat into a large mixing bowl.

5. Cut the onion in half and peel off the skin, chop into large chunks and place in the blender, mix for about 30 seconds. Add the blended onion to the mince meat.

6. Add the stale bread to the blender, mix for about 30 seconds until it forms bread crumbs, then add to the mince meat, mix the ingredients together.

7. Crack the egg and add to the mixture (minus the shell).

8. Add half teaspoon full of dijon mustard powder. Add the crushed oxo and a good pinch of pepper and a good splash of tabasco sauce.

9. Mix all ingredients together.

10. With your hands. Separate the mixture into 4-6 portions. Mould each portion into a ball and then flatten each into a burger shape. 

11. Place in the oven and cook for around 8 minutes on each side or until brown.

12. Serve in a bread bun with side of potato wedges and salad.

Nutrient breakdown per 100g