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Beefburger with Potato Wedges and Tomato Salsa Salad

Beefburger with Potato Wedges and Tomato Salsa Salad

A summertime favourite....

Serves 4
Prep time 30m
Cooking time 30m


  • For the wedges:
  • 4 large new potatoes, cut into chunky wedges
  • 1 tsp rapeseed or vegetable oil
  • 1 tsp chilli flakes, plus a pinch of salt
  • For the burgers:
  • 400g pack extra-lean beef mince
  • 1 onion grated
  • 1 tbsp tomato ketchup
  • To serve:
  • 4 small whole meal buns, halved
  • 1 Little Gem lettuce, leaves separated washed
  • 1 beef tomato, sliced
  • 1 red onion sliced (optional)
  • 4 pickles or gherkins, halved
  • For the tomato salsa salad:
  • 450g baby plum tomatoes – halved lengthwise
  • ½ red onion, finely chopped
  • 1 green chilli, finely chopped
  • 2 large handfuls of coriander, chopped
  • Juice of one lime
  • 1 tsp of sea salt



1. In advance, prepare the vegetables and heat the oven to 220ºC / 200ºC fan / gas 7.

2. For the tomato salsa salad combine all of the ingredients in a dish and put in the fridge to chill for 30 minutes.

3. Toss the wedges with the oil and some seasoning. Arrange in a single layer on a large baking tray and cook for about 30 mins, turning halfway through.

4. Put the mince, chilli flakes, onion and tomato ketchup in a large bowl and mix to combine. Shape into 4 burgers and put into the fridge to set for 10 mins.

5. Ten mins before the chips are ready, put the burgers on a baking tray and bake for 20 mins until cooked through.

6. Top one half of the buns with the lettuce, tomato and onion. Add the burgers, and then top with the roll tops.

7. Serve with salad and wedges and pickles on the side.

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