Ingredients

• 1 tbsp sunflower oil or rapeseed oil
• plus extra for brushing
• 1 large onion
• finely chopped
• 2cm/¾in piece fresh root ginger
• very finely chopped or ground to a paste
• 2 garlic cloves
• very finely chopped or ground to a paste
• 1-2 green bird's-eye chillies
• seeds removed
• very finely chopped
• 800g/1lb 14oz lean beef mince
• pinch salt
• 2 tsp ground cumin
• 3 tsp ground coriander
• ½ tsp ground turmeric (optional)
• 1-2 tsp mild chilli powder
• to taste
• 2 tbsp chopped fresh coriander
• 1kg/2lb 4oz potatoes
• unpeeled
• cut into wedges
• 1 tbsp rapeseed oil or vegetable oil
• 2 tsp ground cumin
• 2 tsp mild red chilli powder
• 1 tsp freshly ground white pepper
• 2 tsp salt
• 1 heaped tsp mango powder (optional)
• 4-6 burger buns
• ketchup

Directions

• Heat the oil in a frying pan and cook the onions on a medium heat
• stirring frequently
• until softened and slightly coloured. The small amount of oil used in this recipe means the onions might stick to the pan at some point; add a splash of water if necessary.
• Add the ginger
• garlic and green chilli and continue to fry until cooked and any liquid has evaporated. Transfer the mixture to a plate
• spread out and allow to cool.
• Preheat the oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes
• then drain. Place the parboiled potatoes on a baking tray
• drizzle with the oil
• then toss to coat. Put the tray in the oven and roast for 20-25 minutes
• or until golden and crisp.
• Mix the ingredients for the spice blend together in a small bowl and set aside until you serve.
• Put the minced beef in a mixing bowl
• add the onion mixture and all of the remaining ingredients
• and mix well. (Mixing makes the meat more malleable and smoother; the more you work it
• it the smoother it gets.) Shape into four to six burgers.
• Heat a griddle pan
• hot plate
• frying pan or barbecue to hot. Brush the burgers with a little oil and cook: four minutes each side for a medium finish for six burgers
• a little longer if you have made four larger burgers.
• Rest the burgers for a few minutes while you sprinkle the cooked potato wedges with the spice blend. Serve the burgers in buns
• with the wedges alongside and some ketchup for dipping.