Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

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).

In a large bowl, combine the garlic, Italian style herbs, half the parsley and half the chilli. Mix in the breadcrumbs, water and salt for the breadcrumbs (see pantry for both amounts), then add the beef mince. 

Season with pepper and mix together with your hands. 

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Pop the burgers onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, halve the tomatoes and pop them into a bowl.

Add the remaining parsley and chilli along with the cider vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together.

Just before the wedges are cooked, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

When everything is ready, spread some mayonnaise (see pantry for amount) on the base of each bun. Add the burger, then top with the bun lid.

Serve with the potato wedges and chimichurri tomato salad alongside.

Enjoy!