Pork Burgers with Herby Chips

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 large baking potatoes, cut into wedges
• 1 red pepper, deseeded, cut into quarters
• 1 tbsp vegetable oil, plus 1 tsp extra
• 2 tsp dried mixed herbs
• 500g pack pork mince
• 3 garlic cloves, crushed
• 2 tsp smoked paprika (see tip)
• 1 large egg
• 4 tbsp mayonnaise
• burger buns, lettuce and onion, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toss the potato wedges with the 1 tbsp vegetable oil and 1 tsp of the dried mixed herbs, then spread them on a large baking tray.

2. Toss the red pepper quarters with the 1 tsp extra vegetable oil and put them on the same tray or a second tray, skin side up.

3. Roast the potatoes and pepper for about 30 minutes, turning the potatoes once, until the wedges are golden and crisp and the pepper is soft and charred in spots.

4. While the vegetables roast, put the pork mince, crushed garlic, smoked paprika, the remaining 1 tsp dried mixed herbs and the egg in a bowl and mix well.

5. Divide the mixture into 4 equal portions and shape each into a patty about 1 inch (2.5 cm) thick. Chill the patties while the oven finishes.

6. Cook the patties in a dry nonstick frying pan over medium heat for 5 to 6 minutes per side, until the centre reaches 160°F (71°C) in the thickest part.

7. Split and lightly toast the burger buns. Spread the mayonnaise on the buns, then add a patty, lettuce and sliced onion.

8. Serve the burgers with the herby chips and roasted red pepper on the side.