Preheat your oven to 200°C.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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).

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

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 needed. IMPORTANT: The burgers are cooked when 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 for the dressing (see ingredients for amount). Season with salt and pepper and mix together.
Just before the wedges are cooked, halve the burger buns. put the buns. Pop them onto a baking tray and into your oven to warm through for 2-3 mins.

When everything is ready, spread some mayonnaise 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!