Recipe Perfect Burger and Wedgies

Burger and Wedgies. For the wedges, bring a pot of salted water to the boil. Tasty burgers and sweet potato wedges on the campfire. Add the earthy flavour taste of portobello mushrooms to a ground beef burger, super healthy, while still getting to enjoy a true beef burger – delicious!

Stick the buns in the oven. That's when the onion was added, and garlic. Pound it around and get it all mixed up so it looks like it couldn't stand. You can have Burger and Wedgies using 16 ingredients and 3 steps. Here is how you cook it.

Ingredients of Burger and Wedgies

Prepare of lettuce.
You need of cucumber.
You need of Cheese. Cheddar and Camembert.
It’s of Sliced tomato as per taste.
Prepare of pork/beef mince.
Prepare of onions +/- 50g.
It’s of flour.
You need of Hovis fast action Bread Yeast.
It’s of Optional Low salt butter.
You need of Optional Garlic oil.
It’s of Optional Paprika.
Prepare of Optional Garlic. I used plenty.
It’s of Sauce of choice.
It’s of Suppose you could add sesame seeds.
You need of Potatoes for the wedgies.
It’s of Choice of seasoning for the wedgies.

Feel free to add your own preference of spice during the process. I love a wedge salad at a steak place. We grilled up our burger patties AND we grilled up our lettuce too. Then, we topped our burgers and grilled lettuce with all of the yummy flavors you find on a wedge salad.

Burger and Wedgies instructions

Just make a bread dough to this part. Either you know one or you can easily learn one. If you've got 500g and 7g of plain flour and a dried fast acting yeast respectfully, you have everything you need at a minimum, albeit water. I added some salt, about 5g. Mixed it round in a bowl till it was holding together then put it on a flour covered surface and pushed its edges into the middle until it has a gently moist surface but not at all sticky. The kids were at school so I left it to rest for now.
Stick the buns in the oven. Burger smashing time. That's when the onion was added, and garlic. Pound it around and get it all mixed up so it looks like it couldn't stand. Feel free to add your own preference of spice during the process..
If you're doing the potatoes like we did, cut the spuds in wedges. Soften them by steaming or maybe boiling, until the outsides are ready for the insides to be cooked. Season with an agreeable choice. Apply a thin, equal layer of oil, don't let it get too hot just yet..

This recipe makes four (half-pound) burgers. Halve and toast the pretzel buns. Leave them in the microwave until you're ready to use them. Meanwhile, put the beef mince, paprika, onion granules, salt and onion in a. To elevate these juicy burgers, we're topping them with a fun twist on classic creamed spinach, which features two types of cheeses (mascarpone and parmesan), punchy garlic, and a hint of tangy hot sauce.