Beef Burgers with Cajun Wedges

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I love burgers, and unless you go to a proper burger restaurant they’re often nicer if you make them yourself at home. One thing I always found was that the onions never softened enough and ended up being a bit too sharp and crunchy – if you fry them off with the garlic for a few minutes before adding them to the mince mixture then the problem is solved! You can decide what else goes in the bun – I chose lettuce, tomato, mozzarella and mayonnaise, but anything goes!


Serves 4

500g lean beef mince
1 egg
4 tpsp breadcrumbs
1 onion, chopped and fried for 3-4 mins in a little butter with 1 clove of crushed garlic
1 tsp ground cumin
1 tsp dried oregano
1 tsp English mustard powder
1 tsp ground coriander
Salt and pepper
1 large sweet potato
1 large potato
3 tbsp olive oil
2 tbsp cajun spice seasoning
4 burger buns
Your choice of additional bun fillers

1. Combine all the ingredients apart from the potatoes, oil and cajun spice seasoning in a large mixing bowl. It is best to use your hands to mix all the ingredients together, and if you find it is a little too moist or soft then add a few more breadcrumbs.

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You should be able to hold the whole mixture in one ball when it is the right consistency. Leave to cool in the fridge (this firms the mixture even more) for around half an hour.

2. Meanwhile peel both the potatoes and chop into wedge shapes. Preheat the oven to around 200C/Gas mark 6, place the wedges in a large baking tray (they should all be able to touch the tray – if there are two layers then use another baking tray). Cover with 2 tbsp of olive oil and cajun spice seasoning. Bake in the oven for 30-40 minutes, turning twice throughout cooking.

photo (30) 3. Take the burger mixture out of the fridge and form into even burger patties (the thinner and wider the patties the quicker they cook – very thick burgers may burn on the outside before the middle has had a chance to heat up). Heat the remaining oil on a griddle or a large frying pan and, when the pan is hot, fry the burgers for 7-8 minutes each side on a low heat. This timing is for medium-rare, add a couple of minutes either side if you prefer your burger more cooked. The burgers can also be grilled – again, 7-8 minutes each side.

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4. Slice each burger bun in half and fill with your chosen additions – lettuce, tomatoes, mayonnaise, ketchup or cheese are all standard options.

5. Place your burger inside the bun and serve with wedges. Admittedly this isn’t the healthiest recipe on the blog but it sure does taste good! Enjoy!


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