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Ultimate cheeseburger and crispy wedges recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Impress guests with quick and easy cheesy burgers and crispy potato wedges - perfect for weekend gatherings. Ready in under an hour!
Ingredients:
  • 1kg washed potatoes, cut into wedges
  • 60ml vegetable oil
  • 225g aioli
  • 41.60 gm tomato sauce or ketchup
  • 50g quince paste
  • 500g No Added Hormones Beef Mince
  • 40.00 ml dried breadcrumbs
  • 19.80 gm Seriously Good Garlic Aioli, extra
  • 4 rashers streaky bacon
  • 4 brioche burger buns, split
  • 4 tasty cheddar slices
  • 2 tomatoes, thinly sliced
  • 100g drained canned beetroot slices
  • 4 baby cos lettuce leaves
  • 6 Fehlbergs Pickles (Pickled Sandwich Stackers)
Instructions:
  • Preheat your oven to 220°C. Line a large baking tray with baking paper. Toss potato and 2 tablespoons of oil on the tray. Season with salt and mix well. Bake for 35 minutes, turning halfway, until golden and cooked through.
  • Finely chop one-third of the pickle and combine in a bowl with aioli and tomato sauce or ketchup.
  • Mash the quince paste in a large bowl using a fork. Mix in the mince, breadcrumbs, and extra aioli until well combined. Divide the mixture into 4 portions and shape each into a patty.
  • In a large frying pan over medium heat, heat the remaining oil. Cook the patties for 2-3 minutes on each side or until they are cooked through. Place them on a plate and cover to keep warm.
  • Clean the pan and heat on medium. Sear bacon for 1-2 mins per side until crispy.
  • Preheat grill to medium-high heat. Arrange bun halves, cut-side up, on a baking tray. Layer cheddar on the bun bases. Grill for 1 minute, or until cheddar is melted.
  • Arrange the bun bases on serving plates and layer with the patties, a tablespoon of the aioli mixture, bacon, tomato, remaining pickle, beetroot, and lettuce. Place the bun tops on top and serve with the potato wedges and extra aioli mixture on the side.

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