Name: On-the-ball burgers
Total time: 1800 s
Yield: 4
Ingredients: 1 kilogram Maris Piper potato; 2 teaspoon paprika; 1 pack 3% fat beef burger; 1 pack rosa verde salad; 1 dash balsamic vinegar; 4 brown bread roll; 2 little gem lettuce; 2 Rosa tomato; 180 gram beetroot, apple and pink cabbage slaw

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4. Arrange the potato wedges (1 kg) on a baking tray with a splash of sunflower oil, the paprika (5 g) and a pinch of salt, tossing together with your hands. Bake for 25-30 minutes, turning halfway, until cooked through and golden.

Step 2

5-10 minutes before the potatoes are ready, heat the grill to medium and cook the burgers (1 pack) according to the pack instructions.

Step 3

Toss the rosa verde salad (1 pack) with the balsamic vinegar (1 dash) and a small drizzle of olive oil.

Step 4

Slice open the rolls (4) . Place a burger into each and top with the lettuce (2) , tomatoes (2) and slaw (180 g) . Serve with the side salad and the wedges.

On-the-ball burgers

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