What are the main ingredients in Classic Beef Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Classic Beef Burger?

Calories: 803, Carbs: 85 grams, Fat: grams, Protein: 39.3 grams, Sugar: 16.5 grams, Salt: 740 grams

How do I prepare Classic Beef Burger?

FOR THE FINALE: Halve the burger buns, and spread butter (optional) or oil over the cut-side. BROWN THE BEEF: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the beef patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and set aside. BABY POTATOES: Preheat the oven to 200°C. Spread the baby potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). TIME TO TOAST: Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes. BURGER TIME!: Place the burger buns, cut-side up, on the plates. Top with the shredded green leaves, the tomato rounds, the gherkin rounds, and the patties. Dollop over ½ the tomato sauce, and serve alongside the roasted potato wedges. Serve the remaining tomato sauce on the side for dunking.

What should be prepared from my kitchen to make Classic Beef Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Classic Beef Burger

A browned burger bun is topped with fresh green leaves, tangy tomatoes & gherkins, a juicy beef patty, and a smear of tomato sauce. Sided with crispy roasted potato wedges. So easy to make and always a crowd pleaser!

Classic Beef Burger

with roasted baby potato wedges

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Potato
Baby Potatoes
Beef
Beef Burger Patties
Beef Burger Patty
Burger Bun
Burger Buns
Gherkins
Green Leaves
Tomato
Tomato Sauce
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

BABY POTATOES
Preheat the oven to 200°C. Spread the baby potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
FOR THE FINALE
Halve the burger bun, and spread butter (optional) or oil over the cut-side.
BROWN THE BEEF
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the beef patty until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and set aside.
TIME TO TOAST
Return the pan, wiped down, to medium heat. When hot, toast the halved bun, cut-side down, until crisp, 1-2 minutes.
BURGER TIME!
Place the burger bun, cut-side up, on a plate. Top with the shredded green leaves, the tomato rounds, the gherkin rounds, and the patty. Dollop over ½ the tomato sauce, and serve alongside the roasted potato wedges. Serve the remaining tomato sauce on the side for dunking.

Baby Potatoes - 200g
Burger Bun - 1
Beef Burger Patty - 1
Green Leaves - 20g
Tomato - 1
Gherkins - 25g
Tomato Sauce - 20ml

Download the Recipe

Serves 2

BABY POTATOES
Preheat the oven to 200°C. Spread the baby potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
FOR THE FINALE
Halve the burger buns, and spread butter (optional) or oil over the cut-side.
BROWN THE BEEF
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the beef patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and set aside.
TIME TO TOAST
Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
BURGER TIME!
Place the burger buns, cut-side up, on the plates. Top with the shredded green leaves, the tomato rounds, the gherkin rounds, and the patties. Dollop over ½ the tomato sauce, and serve alongside the roasted potato wedges. Serve the remaining tomato sauce on the side for dunking.

Baby Potato - 400g
Burger Buns - 2
Beef Burger Patties - 2
Green Leaves - 40g
Tomato - 1
Gherkins - 25g
Tomato Sauce - 40ml

Download the Recipe

Serves 3

BABY POTATOES
Preheat the oven to 200°C. Spread the baby potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FOR THE FINALE
Halve the burger buns, and spread butter (optional) or oil over the cut-side.
BROWN THE BEEF
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the beef patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and set aside.
TIME TO TOAST
Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
BURGER TIME!
Place the burger buns, cut-side up, on the plates. Top with the shredded green leaves, the tomato rounds, the gherkin rounds, and the patties. Dollop over ½ the tomato sauce, and serve alongside the roasted potato wedges. Serve the remaining tomato sauce on the side for dunking.

Baby Potato - 600g
Burger Buns - 3
Beef Burger Patties - 3
Green Leaves - 60g
Tomatoes - 2
Gherkins - 50g
Tomato Sauce - 60ml

Download the Recipe

Serves 4

BABY POTATOES
Preheat the oven to 200°C. Spread the baby potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FOR THE FINALE
Halve the burger buns, and spread butter (optional) or oil over the cut-side.
BROWN THE BEEF
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the beef patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and set aside.
TIME TO TOAST
Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
BURGER TIME!
Place the burger buns, cut-side up, on the plates. Top with the shredded green leaves, the tomato rounds, the gherkin rounds, and the patties. Dollop over ½ the tomato sauce, and serve alongside the roasted potato wedges. Serve the remaining tomato sauce on the side for dunking.