Burger with mashed avocado and potato wedges  four good-quality hamburger buns or rolls five hundred grams lean beef mince one red onion, grated sea salt and freshly ground black pepper two tablespoons olive oil A bit of spinach or salad and tomato to top your burger with. one// Cut the buns horizontally into halves. Put the mince, onion, salt and pepper in a bowl and combine well with your hands. Form into four patties, making them slightly larger than the buns because they will shrink during cooking. two// Heat two tablespoons  of the oil in a large non-stick frying pan over medium to high heat, add the hamburger patties and, because the patties tend to puff up, make a small dip in the centre of each with the back of a spoon. Cook for four minutes on each side, or until done to your liking.  three// While the burgers are cooking, toast the buns with the cut side up. Spread the avocado mash on the toasted sides, then top with a patty, some spinach or tomato and the bun tops. Serve with the potato wedges. Serves four. Avocado mash two ripe avocado`s one teaspoon dried chili flakes (add more or less to your own liking) one lime salt and freshly ground black pepper, to season one// Use a spoon to take the avocado out of his skin. Use a fork to mash the avocado. Add the juice of one lime, chili flakes, salt and pepper. Potato wedgesone and a half tablespoons vegetable oil  four garlic cloves, unpeeled and crushed with the side of a knife  one and a half tablespoons lime juice  two tablespoons Tabasco sauce  five hundred grams potatoes, unpeeled, scrubbed, dried and cut into wedges sea salt and freshly ground black pepper one// Preheat the oven to two hundred degrees Celsius. Put the oil, garlic, lime juice and Tobasco in a large bowl and whisk to combine. Add the potatoes and pepper and stir until the potatoes are coated. Transfer to a baking dish, spreading the potatoes evenly over the dish. Bake for forty-five minutes, or until crisp. Sprinkle with sea salt and serve. 

Sep 28 -

Burger with mashed avocado and potato wedges
 


four good-quality hamburger buns or rolls

five hundred grams lean beef mince

one red onion, grated

sea salt and freshly ground black pepper

two tablespoons olive oil

A bit of spinach or salad and tomato to top your burger with. 

one// Cut the buns horizontally into halves. Put the mince, onion, salt and pepper in a bowl and combine well with your hands. Form into four patties, making them slightly larger than the buns because they will shrink during cooking.

two// Heat two tablespoons  of the oil in a large non-stick frying pan over medium to high heat, add the hamburger patties and, because the patties tend to puff up, make a small dip in the centre of each with the back of a spoon. Cook for four minutes on each side, or until done to your liking. 

three// While the burgers are cooking, toast the buns with the cut side up. Spread the avocado mash on the toasted sides, then top with a patty, some spinach or tomato and the bun tops. Serve with the potato wedges.

Serves four.


Avocado mash

two ripe avocado`s

one teaspoon dried chili flakes (add more or less to your own liking)

one lime

salt and freshly ground black pepper, to season

one// Use a spoon to take the avocado out of his skin. Use a fork to mash the avocado. Add the juice of one lime, chili flakes, salt and pepper. 

Potato wedges

one and a half tablespoons vegetable oil 

four garlic cloves, unpeeled and crushed with the side of a knife 

one and a half tablespoons lime juice 

two tablespoons Tabasco sauce 

five hundred grams potatoes, unpeeled, scrubbed, dried and cut into wedges

sea salt and freshly ground black pepper 

one// Preheat the oven to two hundred degrees Celsius. Put the oil, garlic, lime juice and Tobasco in a large bowl and whisk to combine. Add the potatoes and pepper and stir until the potatoes are coated. Transfer to a baking dish, spreading the potatoes evenly over the dish. Bake for forty-five minutes, or until crisp. Sprinkle with sea salt and serve.

 

n. Every day, every meal vb. Written by two food makers Stephanie and Emily