FULL TIME MEALS - Recipe #14 - Classic Burgers and Wedges

As hospitality professionals, we often focus on high-end luxury ingredients and complex molecular gastronomy. However, true culinary leadership also involves understanding how to deliver nutrition, flavour, and comfort on a strict budget. In this instalment of the "Full Time Meals" campaign, Michelin-starred chef Tom Kerridge demonstrates a classic combination that sits at the heart of accessible British home cooking: burgers and hand-cut potato wedges.

For chefs running community kitchens, school food programmes, or looking to strip back their casual bar menus, Kerridge’s approach offers valuable lessons in simplicity, portion control, and cost-efficiency.

Constructing the Lean Beef Patty

The foundation of this recipe relies on 5% fat beef mince. While high-end gourmet burgers often lean on 20% fat blends for moisture, working with a leaner mince presents unique structural and flavour challenges. Kerridge combats potential dryness by incorporating finely chopped onion directly into the mix, which releases natural moisture during cooking.

The addition of basic pantry staples—tomato ketchup and American mustard—inside the patty mix provides instant seasoning, acidity, and a touch of sweetness without the need for expensive spice blends. Chefs must pay careful attention to the shaping process; pressing the patties firmly ensures they hold their shape in the pan without the need for binders like egg or breadcrumbs. Pan-searing on a medium-high heat caramelises the exterior while keeping the center juicy.

High-Heat Roasting for Crispy Wedges

To accompany the burger, Kerridge bypasses the deep fryer in favour of oven-roasted potato wedges. This technique is not only healthier but also significantly reduces oil costs and kitchen clean-up times.

The methodology is straightforward: medium potatoes are cut into uniform wedges to ensure even cooking, then tossed thoroughly with a modest amount of vegetable oil and dried herbs. Roasting at a high temperature allows the natural starches in the potatoes to crisp up on the baking tray. The pitfall to avoid here is overcrowding the tray; if the wedges are piled on top of each other, they will steam rather than roast, resulting in a soggy texture.

Designing for Simplicity and Accessibility

Ultimately, this recipe demonstrates that classic, satisfying comfort food does not require complex techniques or premium price points. By focusing on fundamental skills—uniform vegetable cutting, proper pan-searing, and high-heat oven roasting—chefs can deliver highly satisfying, nutritious meals that are both pocket-friendly and universally appealing.