- 2 large baking potatoes
- 2 tbsp sunflower oil, plus 1 tsp for brushing
- 420g Butcher’s Selection Extra Lean Beef Mince
- 1 medium egg, beaten
- 100g fresh breadcrumbs
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp chopped parsley
- 4 spring onions, trimmed and finely chopped
- 4 burger buns, to serve
- Tomato ketchup, to serve
- Salad, to serve
Pre-heat the oven to 180C/160C Fan Gas 4. Wash the potatoes and pat dry. Cut into wedges and put on a large baking tray. Sprinkle on the oil and turn until evenly coated. Cook in the oven for 35-40 minutes.
Put the mince, beaten egg, breadcrumbs, Worcestershire sauce, mustard, parsley and onions in a bowl. Season and mix with your hands until just evenly mixed. Shape into 4 patties and brush with oil.
Heat a large non-stick frying pan and cook the burgers for 3 minutes on each side. Put on a baking tray and cook in the oven for 10 minutes or until they are cooked through.
Serve the burgers in the buns with the wedges, salad and tomato ketchup.