Simple Garlic Mayo
4 tbsp mayonnaise
1 garlic clove
Potato wedges
2 lbs small red potatoes, quartered
1 red pepper, de-seeded and thickly sliced (I use the Spanish tinned red peppers in oil)
1 tbsp olive oil
1 tsp dried mixed herbs
Burger
1 tsp olive oil
500 grams lean minced pork
2 garlic cloves, crushed
2 tsp smoked paprika
1 large egg
1 tsp dried mixed herbs
Sea salt and freshly ground black pepper
Preheat oven to 230ºC
Easy Garlic Mayo – purée the garlic using a pestle and mortar, stir in the mayonnaise (check taste, adding more if necessary), cover bowl with clingfilm, chill until ready to serve.
Potato Wedges – toss the potatoes and pepper with the oil and herbs and place onto a large baking tray. Roast for 25 minutes – toss a couple of times – until the pepper is cooked through and soft and the chips are a golden brown.
Burgers
Meanwhile, mix the pork, garlic, paprika, egg, herbs and seasoning in a bowl. Shape into four patties. Heat the frying pan, add the oil and cook the burgers for about 7 minutes each side or to taste – I prefer them cooked in an oven set to 180ºC.
To serve – spread the mayonnaise over the bottom half of the bun, top with a burger, red pepper, onion then serve with the potato wedges and tomato and onion salad.
