Heat the oven to 220C. Cut the potatoes into wedges, toss with half the oil, season, and roast for 35-40 minutes.
Grate the onion and mix into the mince with plenty of salt and pepper. Shape into four patties wider than the buns.
Cook the patties in the remaining oil over medium-high heat for 4-5 minutes a side.
Lay a cheese slice on each patty in the last minute and cover the pan so it melts.
Split and toast the buns, then build with lettuce, sliced tomato and the patties. Serve with the wedges.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Plant-Based Burgers with Oven Wedges
500 g Plant-based minceinstead of Beef mince
Shape the plant-based mince with the onion and chill the patties for 15 minutes so they hold, then cook for 3 to 4 minutes a side.
Vegan
Plant-Based Burgers with Oven Wedges
500 g Plant-based minceinstead of Beef mince
4 ea Dairy-free cheese slicesinstead of Cheese slices
Shape the plant-based mince with the onion and chill the patties for 15 minutes so they hold, then cook for 3 to 4 minutes a side. Melt the dairy-free cheese under a lid as before.
Gluten-free
4 ea Gluten-free bread rollsinstead of Bread rolls
Warm or lightly toast the gluten-free rolls just before building so they do not crumble.
Dairy-free
Leave outthe Cheese slices
Skip the cheese step; the patties cook for the same 4 to 5 minutes a side.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.