Homemade Burgers with Chunky Wedges

No one will be asking for fast food again once you’ve spoilt them with this dish. There’s nothing quite like a homemade burger, succulent and full of flavour, plus you know what’s in them and can control their size depending on the audience. Serve in traditional baps or warm pitta bread.


450g (1 lb) minced beef, good quality

Salt and black pepper

1 small red onion, minced or very finely chopped

1 clove of garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

¼-½ tsp chilli powder

2 tbsp fresh coriander, chopped

1 free range egg


To serve

Bread bap



Tomato slices


Potato Wedges

650g (1 lb 7 oz) potatoes, scrubbed with skins on


1 tbsp cumin seeds

2 tsp garam masala

Serves 4


1. Place the minced beef into a basin and season. Add the minced red onion – either finely chopped, minced or put through a small food processor – with the garlic, cumin, coriander, chilli powder and fresh coriander.

2. Mix well and bind together with the egg. I find this easy to do with your hands, use disposable gloves if you’re a bit squeamish. Shape into 4 burgers.

3. Lightly oil the grill rack of the large AGA roasting tin, turn it to its highest side and place the burgers on top. Put the grill rack in the roasting tin and slide onto the second set of runners down in the roasting oven. Grill for 10 minutes then turn over and grill the other side for another 10 minutes, until cooked through.

4. Serve in a bread bap spread with mustard and topped with sliced tomato and watercress. Great with spicy potato wedges, which can be cooked at the bottom of the roasting oven.

Potato Wedges

1. Cut the potatoes into wedges, place onto an AGA baking tray, lined with Bake-O-Glide, drizzle with oil and sprinkle over the cumin and garam masala.

2. Place the baking tray on the floor of the roasting oven and cook for 15 minutes then turn the wedges over and continue to cook for a further 10-15 minutes until tender. Serve with the beef burgers.

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