Ingredients

The following ingredients have 4 Servings
  • 1 tbsp sunflower oil or rapeseed oil, plus extra for brushing
  • 1 large onion, finely chopped
  • 2cm/¾in piece fresh root ginger, very finely chopped or ground to a paste
  • 2 garlic cloves, very finely chopped or ground to a paste
  • 1-2 green bird's-eye chillies, seeds removed, very finely chopped
  • 800g/1lb 14oz lean beef mince
  • pinch salt
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • ½ tsp ground turmeric (optional)
  • 1-2 tsp mild chilli powder, to taste
  • 2 tbsp chopped fresh coriander
  • 1kg/2lb 4oz potatoes, unpeeled, cut into wedges
  • 1 tbsp rapeseed oil or vegetable oil
  • 2 tsp ground cumin
  • 2 tsp mild red chilli powder
  • 1 tsp freshly ground white pepper
  • 2 tsp salt
  • 1 heaped tsp mango powder (optional)
  • 4-6 burger buns
  • ketchup

Instruction

  • Heat the oil in a frying pan and cook the onions on a medium heat, stirring frequently, until softened and slightly coloured. The small amount of oil used in this recipe means the onions might stick to the pan at some point; add a splash of water if necessary.
  • Add the ginger, garlic and green chilli and continue to fry until cooked and any liquid has evaporated. Transfer the mixture to a plate, spread out and allow to cool.
  • Preheat the oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes, then drain. Place the parboiled potatoes on a baking tray, drizzle with the oil, then toss to coat. Put the tray in the oven and roast for 20-25 minutes, or until golden and crisp.
  • Mix the ingredients for the spice blend together in a small bowl and set aside until you serve.
  • Put the minced beef in a mixing bowl, add the onion mixture and all of the remaining ingredients, and mix well. (Mixing makes the meat more malleable and smoother; the more you work it, it the smoother it gets.) Shape into four to six burgers.
  • Heat a griddle pan, hot plate, frying pan or barbecue to hot. Brush the burgers with a little oil and cook: four minutes each side for a medium finish for six burgers, a little longer if you have made four larger burgers.
  • Rest the burgers for a few minutes while you sprinkle the cooked potato wedges with the spice blend. Serve the burgers in buns, with the wedges alongside and some ketchup for dipping.