THERMOWick Recipes

Beef & Herb Pattie Burgers w Kumara & Potato Wedges
 

Prep time: 10 mins | Cook time: 40 mins (quicker excluding wedges) | Serves: 5 plus leftovers

Burger Patties
3 sprigs fresh mint, leaves only
2 sprigs fresh thyme, leaves only
4 sprigs fresh flat-leaf parsley, leaves only
1 garlic clove
180g brown onion, cut into quarters
600 g beef mince
1 egg
1 t cumin powder
2 T Worcestershire sauce
½ t sea salt, plus extra to season
½ t ground black pepper, plus extra to season
oil, for frying

wholemeal or wholegrain burger buns (or lettuce leaves for low carb)
cheese slices
grated carrot
avocado slices
rocket or lettuce leaves
cucumber slices
tomato slices
mayo or cashew cream

Wedges
2-3 medium potatoes, scrubbed and cut into wedges
2-3 medium kumara, scrubbed and cut into wedges
2 T oil
salt and pepper

Wedges
Preheat oven to 180 C fan-bake. In a bowl, drizzle the oil over the kumara and potato, season with salt and pepper and toss to evenly cover. Place in a baking dish and cook until brown and crispy, 30-35 minutes. Turn oven onto a high grill.

Burger Patties
Place garlic, mint, thyme and parsley into mixing bowl and chop 10 sec/speed 7.

Add onion into mixing bowl and chop 3 sec/speed 7. Scrap down the sides.

Add beef mince, egg, cumin powder, Worcestershire sauce, salt and pepper and mix 3-4 sec/speed 5, or until just combined. With damp hands, shape mixture into 8-10 flat patties, then transfer onto a plate, cover and set aside.

Place a frying pan over medium-high heat and cook patties until cooked through and golden brown on either side (approx. 3-4 minutes each side) or until cooked to your preference. Alternatively, cook on a barbecue. 

Assembly
Cut the burger buns in half, lay over the cheese slices on the top half and place on a baking tray. 

Prepare all other ingredients for the burger fillings.

In the last few minutes, grill the buns until the cheese has melted. Place all the ingredients on the table so everyone can build their own.  Season patties to taste and serve immediately.