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Roasted burgers & Potatoes

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VIDEO - Roasted burgers and potatoes

This is not the prettiest dish, but it is probably in the top 5 for most Greek children. Simplicity and good ingredients is what elevates this “humble” dish.

Ingredients

For the burgers

  • 1 kg beef mince (or half pork, half beef)
  • 200 grams white onions, finely chopped
  • 30 grams celery, finely chopped
  • 20 grams parsley and mint, finely chopped
  • 20 grams salt
  • 50 ml extra virgin olive oil
  • 1 egg
  • 100 grams stale bread, crumps only (rinse it in water and squeeze it hard to remove most of the water)
  • 2 teaspoons dried oregano
  • Black pepper to taste

For the potatoes

  • 5-6 large potatoes peeled and wedged
  • 60 ml extra virgin olive-oil
  • Juice of 1 lemon
  • Juice of half an orange
  • 1 tablespoon mustard
  • 2 cloves of garlic whole 
  • Salt and pepper
  • Oregano

Method

  1. Put all the ingredients for the burgers in a large bowl, except the breadcrumbs. 
  2. Mix it really well using your hands and incorporate bit by bit the breadcrumbs. Depending on the moisture in your mix it might take a bit more or a bit less. 
  3. Cover with cling film and place it in the fridge for about 30 minutes
  4. Peel and cut your potatoes in wedges and array them in a large baking tray
  5. Add the olive oil, the lemon, the orange juice, the mustard, the garlic, salt and pepper and mix well with your hands. 
  6. Place the potatoes in a preheated oven at 180 Celsius and allow them to roast for about 30 minutes
  7. In the meantime form your burgers into any size, shape you prefer
  8. Remove the potatoes from the oven and mix them around
  9. Place the burgers on top of the potatoes and put them back in the oven for another 30-40 minutes until done. You will need to flip the burgers over about 20 minutes after they go in the oven
  10. Once the burgers are cooked and the potatoes crispy brown, remove from the oven and sprinkle some oregano on top
  11. You must serve this dish with a Greek Salad

ENJOY

 

We recommend:

Greek Salad
   
 

Comments

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