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Juicy smoked-paprika beef burgers in toasted buns, served with sweet charred red pepper, crisp lemony baby potatoes and peppery spinach.
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
Difficulty
easy
For 2
Get everything ready
Heat the oven to 220°C/200°C fan/gas 7. Line a baking tray if desired.
Toss the halved potatoes with 1 tablespoon of oil, oregano, a pinch of salt and black pepper. Spread them cut-side down on the tray.
Combine the beef mince with smoked paprika, grated garlic, a pinch of salt and black pepper. Divide into 2 equal portions and gently shape into patties, pressing a shallow dip into the centre of each.
Slice the red pepper and red onion. Keep the spinach ready to dress just before serving.
Step by step
Roast the potatoes until deeply golden and tender, turning halfway through.
Timer available in cooking mode · 25 min
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When the potatoes have 12 minutes left, heat the remaining oil in a large frying pan over a medium-high heat. Fry the pepper and onion with a pinch of salt for 8–10 minutes, until softened and lightly charred. Transfer to a plate.
Timer available in cooking mode · 10 min
Put the patties into the hot pan and cook for 5–6 minutes on each side. They should be browned and cooked through, with no pink meat remaining in the centre.
Timer available in cooking mode · 12 min
Toast the cut sides of the buns in the dry pan for 1–2 minutes. Toss the roast potatoes with lemon juice. Layer spinach, a burger patty, and the charred pepper and onion into each bun, then serve with the lemon potatoes.
Timer available in cooking mode · 2 min
