Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5269 / 1259
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make wedges
Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into wedges. Add the wedges to a large baking tray with a drizzle of vegetable oil. Toss the wedges in the oil until fully coated. Bake for 30 min or until crisp. Once crisp, season with a generous pinch of salt and the smokedpaprika. Bake for 5 min further.
2 Make patties
Meanwhile, add the beefmince, smokedsalt and garliconionpowder to a bowl. With clean hands, knead the mixture until fully combined. Divide into 4/6/8 equal pieces and roll into balls. Place the balls between two sheets of baking paper and roll them into flat patties with a rolling pin (see pro tip!). Refrigerate.
Tip!Cooking for kids? Give them a single patty and freeze the rest for a future barbecue.
Slice the tomatoes. Very finely chop the chives.
4 Make sauce
In a bowl, combine the mayonnaise, ketchup, chopped chives and Dijon mustard with a pinch of salt - this is your burgersauce.
5 Fry patties
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the patties and fry for 3 min on each side or until browned and cooked through. Once browned, top with the grated cheddar, cover with a lid and cook for 1 min further or until the cheese has melted. Once melted, sprinkle with the crispy onions.
Meanwhile, place the burgerbuns in the hot oven for 3-4 min or until warmed through. Load the warmed burgerbuns with a handful of lollosalad, the sliced tomatoes, burger patties and burger sauce. Serve the wedges to the side, along with any leftover sauce and salad leaves.