SERVES 4
HANDS-ON TIME 45 MINS
TOTAL TIME 1 HR
This is the dish to serve when you’ve planned a barbecue dinner but have been driven indoors by bad weather!
• 1kg potatoes, cut into wedges
• 3 tbsp vegetable oil
• 3 tsp smoked paprika
• 40g leftover bread, blitzed into crumbs
• 1 red onion
• 50g parmesan, finely grated
• 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
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 bake 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 parmesan 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.
3 When the wedges
