Beef Burgers & Sweet Potato Wedges

The BIGGEST debate I’ve had this summer is whether you stack salad on top, or underneath, your burger patties.  I’m a firm “on top” as it prevents the salad from wilting under the heat of each burger.  Every bite ensures soft, sweet bun (it has to be brioche); crisp, fresh lettuce; gooey cheese and succulent, juicy beef… what more could you ask for!? 

Taking advantage of the beautiful weather we’ve been having - in a usually drizzly London - I've eaten burgers a lot this summer.  I've fried them in a pan, cooked them on the BBQ and even tested them out on a griddle.  But one thing has remained the same: the spices! 

So, what are you waiting for?  Rack up the heat and let’s get cooking!

 

Ingredients:

 

For the Patties:

 

400g Minced Beef

0.5 White Onion, finely diced

2 tsp Mixed Herbs

2 tsp Smoked Paprika

2 tsp Garlic Granules

1 tsp Chilli Powder

0.5 tsp Salt

0.5 tsp Ground Black Pepper

1 Egg

 

To Serve:

 

Cheddar Cheese, sliced

Brioche Buns, lightly toasted

Whole Lettuce Leaves (Iceberg, Nightingale, Romaine and Gem work best!)

Salad Tomatoes, sliced

Sauce of choice

For the Wedges:

1-2 Sweet Potatoes, cut into 8 lengthways

2 tbsp Olive Oil

1 tsp Paprika

1 tsp Oregano

Pinch Salt & Pepper

 

Method:

 

1.  Pre-heat the oven to 200 C / 400 F / Gas Mark 6.  Toss the sliced sweet potatoes with the olive oil, paprika, oregano and salt & pepper.  Spread evenly onto a baking tray and place in the oven for 20 minutes.  

2.  In a bowl, mix all the patty ingredients together, ensuring the herbs and spices are spread evenly throughout the meat.

 

3.  Divide the mixture into 4-6 equal patties, depending on how big you want each patty to be (remembering that they shrink slightly during cooking).  Roll each part into a ball and gently flatten using your palm.   

4.  Cook the beef patties using your preferred method: grill, BBQ or in a frying pan.  You only want to turn your patties once during cooking, so allow to cook through to the middle (around 2-3 minutes, depending on the strength of heat) before flipping to the other side.  If you are using cheese, place on the patty as soon as you have flipped it, to allow the cheese to melt over the beef.  Top Tip: If you’re placing them in a frying pan, I recommend lightly brushing either side of the patty with vegetable oil first. 

5.  While your patties are in the final minute of cooking, I suggest lightly toasting your brioche buns on the grill, for an extra depth of flavour and texture!

 

6.  Once your patties are cooked, assemble your burger immediately!  I always put a generous helping of sauce on each half of the bun; mayo on the bottom and burger sauce on the top.  A friend recommended BBQ sauce and Perinaise – I won’t lie, it’s pretty darn good.

After sharing this recipe with friends earlier in the summer, I’ve received some great feedback from satisfied families who have tried my burgers for themselves...

It's always great to know you're enjoying my tasty dishes, so please share your photos with me on Instagram, using the hashtag #HazelEyesBlog and let me know what your favourite sauce combos are! :-)