Herbed Marmite Burgers with Potato Wedges

Ingredients (10 portions)

Amount	Measure	Name
1125	g	Potatoes peeled and wedged
60	g	FLORA Original 500g
		Burgers:
550	g	Beef, minced lean
250	g	Onions finely chopped
375	g	Carrots finely grated
40	g	Bread, crumbs wholemeal
60	g	FLORA Original 500g
10	pc	Bread, burger buns wholemeal
		Dill cucumbers, thinly sliced for garnish
80	g	MARMITE Catering 600g

Preparation

Advance preparation
Pre heat an oven to 200°C, (400°F) Gas 6. Warm the serving plates.Wash and cut the potatoes into wedges.

Method:

1.Melt the FLORA Original spread, add the potato wedges and toss until coated. Arrange them on a baking sheet (non stick or lined with baking paper). Cook in a preheated oven for approximately 30 minutes, turning occasionally, or until soft on the inside and crisp and golden brown on the outside.

2.Put the beef into a large bowl, add the herbs, onion, carrot, breadcrumbs and marmite. Mix well, then shape into ten burgers.

3.Melt the FLORA Original Spread in a non-stick frying pan and cook the burgers over a medium heat for about 15 minutes, turning occasionally, until thoroughly cooked.

4.Split the buns and insert some dill cucumber, tomato, onion, lettuce and relish.

5.Serve centre of plate with the burger on top garnished with the potato wedges.

Handy hint:
Can be served with salad and coleslaw.
Healthy Hint:
Keep added salt to a minimum. This helps to provide a healthy balanced dish.

CCPs
Always wash your hands after handling raw protein
Always ensure beefburgers are thoroughly cooked to the core and reach a minimum core temperature of 75oC

Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding