- 3 large baking potato, cut into wedges
- 1 red pepper, deseeded, cut into quarters
- 1 tbsp vegetable oil, plus 1 tsp extra
- 2 tsp dried mixed herbs
- 500g pack pork mince
- 3 garlic cloves, crushed
- 2 tsp smoked paprika (see tip)
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 tbsp mayonnaise
- burger buns, lettuce and onion, to serve
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Heat oven to 230C/210C fan/gas 8. Toss the potatoes and pepper with 1 tbsp oil and 1 tsp herbs on a large baking tray. Roast for 25 mins, turning once, until the chips are golden and the pepper soft.
Meanwhile, mix the mince, two-thirds of the garlic, the paprika, egg, remaining herbs and seasoning in a bowl. Shape into 4 burgers. Can now be frozen. Heat a frying pan, add 1 tsp oil, then cook for 15 mins, turning halfway. Mix the mayonnaise with the remaining garlic.
Season the chips. Serve the burgers in buns with lettuce, onion, red pepper and garlic mayo with the chips alongside.
Look for tins of smoked paprika – we used La Chinata, from Sainsbury’s or delicatessens. It has a deep, smoky, warm flavour and comes in sweet (dulce) or hot (picante) varieties, so pick whichever you prefer.
Try making it with sausages: Spicy hot dogs
Mix 2 crushed garlic cloves, the paprika, 1 tsp herbs and 1 tbsp oil with 1 tsp clear honey and 2 tbsp ketchup. Tip into a roasting tin, toss 8 sausages in the sauce, then roast for 20-25 mins, turning a few times, until cooked. Serve in buns.