A wonderful burger that shows what can result from thinking just a little bit differently. Choose the best-quality lean meat you can, be brave and have fun experimenting with combinations of 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
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
4-6 burger buns
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.
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