Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them on a large baking tray and drizzle over some oil. Season with salt and pepper. Spread out in a single layer, then roast on the top shelf of your oven until golden on the outside and soft in the middle, 25-30 mins. Turn halfway through cooking.

Meanwhile, finely chop the parsley (stalks and all). Halve the chilli lengthways, deseed and finely chop. Peel and grate the garlic (or use a garlic press).

Put the garlic, oregano, half the parsley and half the chilli into a large bowl. Add the breadcrumbs and water (see ingredients for amount). Season with salt and pepper, mix, then add the beef mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins total. Carefully turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.

While the burgers cook, halve the tomatoes and pop them into a bowl. Add the remaining parsley and chilli along with the red wine vinegar and olive oil (see ingredients for amount). Season with salt and pepper and mix together. Halve the burger buns. A couple of mins before the wedges are cooked, put the buns in your oven to warm through.

When everything is ready, spread some mayonnaise on the bottom of each bun, add the burger followed by the top of the bun. Serve with the potato wedges and tomato salad. Enjoy!