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Smoky pork burger and wedges


Serves: 4
timePrep time: 45 mins
timeTotal time:
Smoky pork burger and wedges
Recipe photograph by Ant Duncan

Smoky pork burger and wedges

Try our thrifty homemade burger with paprika wedges

Serves: 4
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
861Kcal
Fat
33gr
Saturates
8gr
Carbs
92gr
Sugars
8gr
Fibre
9gr
Protein
43gr
Salt
1.9gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1kg basics potatoes, cut into wedges
  • 3 tbsp vegetable oil
  • 3 tsp smoked paprika
  • 40g bread, made into crumbs
  • 1 red onion
  • 50g Italian hard cheese, grated finely
  • zest and juice of 1 lemon
  • 1 x 500g pack 10% fat pork mince
  • 100g reduced-fat mayonnaise
  • ½ Iceberg lettuce, cut into 5 wedges
  • 1 plum tomato
  • 4 burger buns, halved and lightly toasted

Step by step

  1. Bring a large pan of salted water to the boil and preheat the oven to 200°C, fan 180°C, gas 6, with an extra-large baking tray in the oven. Add the potato wedges to the pan, bring back to the boil and cook for 4 minutes. Drain and toss gently with 2 tablespoons of oil, half the smoked paprika and some seasoning to coat. Spread out on the hot tray and cook in the oven for 20 minutes initially.
  2. Meanwhile, put the breadcrumbs in a bowl with 2 tablespoons of water to soften, then grate in half the red onion and add the rest of the smoked paprika, 20g of the cheese and half the lemon zest. Tip in the pork mince and mix everything together well, adding plenty of seasoning. Shape into 4 burgers, about 10cm in diameter. The uncooked burgers can be frozen if you wish.
  3. When the wedges have 5 minutes to go, heat 1 tablespoon of oil in a large frying pan and brown the burgers on a high heat for 2 minutes each side. Turn the wedges over in their tray, then add the burgers at one end. Return the tray to the oven for 10 minutes, then scatter the remaining cheese over the wedges and cook for a final 5 minutes.
  4. Mix the rest of the lemon zest and a squeeze of juice with the mayonnaise and some coarsely ground black pepper. Set aside 4 tablespoons to go in the burgers, then thin down the remainder with a little water to make a dressing. Cut 1 of the Iceberg wedges into shreds, and slice the tomato and the other half of the onion. If you wish, toss the onion with the rest of the lemon juice and a pinch of salt to pickle it lightly. Set aside for the burger garnishes.
  5. Layer up shredded lettuce, red onion, tomato, a burger and a tablespoon of the lemon mayo in each burger bun. Serve with the cheesy wedges and the Iceberg on the side, drizzled with the lemon mayo dressing.

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