Burgers with potato wedges, parsnips and feta creme

Beef mince is great weekday food. It is cheap, healthy and very versatile. I often make these burgers served with feta creme and potato wedges instead of in a bun.

Burgers with potato wedges, parsnips and feta creme, serves 2 + a lunch box

Burgers:

500 g beef mince

1 egg

3 tbsp milk 

ca 100 ml breadcrumbs

1,5 tsp sambal oelek

a splash of lemon juice

1 tsp onion granules or 1/2 onion, finely chopped

salt and white pepper

Potatoes and root vegetables:

5 potatoes

3 parsnips

a few carrots

olive oil

rosmary

salt, white pepper

Feta creme:

1/2 packet proper feta

200 ml creme fraiche

a splash of lemon juice

salt, white pepper

Peel the parnsips and perhaps the carrots (I used chantenays so it wasn’t necessary), cut into wedges. Wash the potatoes and cut into wedges as well, put it all in a roasting dish, drizzle over some olive oil and season. Toss and roast in 200C for about 45 minutes. 

Mix all the ingredients for the burgers apart from the mince. Leave it for a few minutes so the breadcrumbs can swell, then mix in the meat. Incorporate thoroughly and shape into burgers. Put them on a plate until needed. When the potatoes have 20 minutes left to cook, fry the burgers in a frying pan in a knob of butter and some oilve oil.

Crumble the feta in a bowl and mush it up with a fork, mix in the creme fraiche, squeeze in some lemon and season with salt and pepper.

I also served some broadbeans with this, sautéed for a few minutes in olive oil with some finely chopped onions, lemon juice and a few chilli flakes.

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