Cheeseburgers and wedges

• Beef mince500 g
• Burger buns4 buns
• Mature Cheddar100 g
• Lettuce1 lettuce
• Tomatoes250 g
• White potatoes800 g
• Brown onions100 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 220°C (200°C fan). Cut the potatoes into wedges, toss with 2 tablespoons of oil, a teaspoon of paprika and salt on a tray, and roast for 35 minutes, turning halfway.800 g white potatoes
2. Shape the mince into 4 burgers a little wider than the buns, as they shrink. Season both sides well with salt and pepper. Heat a frying pan over a medium-high heat and fry for 4 to 5 minutes a side, until browned and cooked through.500 g beef mince4 buns
3. Slice the cheese and lay it on the burgers for the last minute to melt.100 g mature cheddar
4. Split the buns and toast the cut sides. Build with lettuce, sliced tomato, the burgers and thinly sliced onion. Serve with the wedges.1 lettuce250 g tomatoes100 g brown onions

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