H is for Homemade Takeaway Favourites for The Kids Cook Monday

Hamburgers and Chips.  Lots of takeaway places sell them.  Not many takeaway places do them well. In the threefootcooks household we prefer to make our own hamburgers and chips.  That way we get them hot, fresh and just the way we like them.  To change it up a little we decided to try making potato wedges rather than using our regular frozen oven bake chips.

We also decided to use baby potatoes and make mini wedges.  When we have had potato wedges in the past the size of each wedge has turned Bear and Bee off eating them.  So I thought the smaller pieces may tempt the girls to try them.  And it worked.  Both girls were happy to try them out.

Make sure you change the flavourings to suit your family.  We chose a barbecue flavour as the base because that is what we like but you could easily change it to garlic and herb, Italian or whatever flavour you like.

Homemade Hamburgers and Mini Wedges

Serves 4

Download a free printable recipe card for this recipe here.

Ingredients

For the hamburgers

400g lean beef mince (a mix of pork and veal mince would work too)

2/3 cup fresh breadcrumbs

1 egg, lightly beaten

1 tablespoon barbecue sauce

1 teaspoon barbecue seasoning

1/2 teaspoon fresh thyme
1 tablespoon vegetable oil

4 bread rolls

Lettuce, grated carrot, cheese slices and sauces to serve

For the wedges

600g baby potatoes, scrubbed

1 tablespoon vegetable oil

2 teaspoons barbecue seasoning

Method

1. Preheat the oven to 200 degrees Celsius. Line a baking tray and a roasting pan with non stick baking paper.

2. Cut the potatoes into wedges and place in a medium bowl.

3. Add in the oil and seasonings and mix well.



Yes you can just tip the wedges onto the tray.



No you don't have to line them up in rows!

4. Place wedges on the lined baking tray and bake in the oven for 25 minutes.  Depending on the size of the wedges you may need to cook them for up to 45 minutes.



Bee making fresh breadcrumbs.



Adding the sauce to the mince.



Adding the barbecue seasoning to the mince.



Stripping the thyme leaves.

5. While the wedges are baking, place the mince, breadcrumbs, egg, sauce, seasoning and thyme in a large bowl and mix well.

6. Form the mixture in balls and then flatten into patties.  We made larger patties for the adults and smaller patties for the kids.

7. In a large frypan heat the oil over a medium high heat.

8. Place the larger patties in the pan first to start cooking.  Cook on each side for 5 minutes each side or until cooked through.  When you turn the larger patties over add the small patties to the pan and cook them for 2-3 minutes on each side or until cooked through.

9. Place the patties on the bread rolls with the lettuce, carrot, cheese and sauce. Serve with the wedges.

Yummy!