Sea Pepper & Beef Burger with Cornish Potato Wedges


60 mins

Serves 4



For the wedges
4 large Cornish potatoes

3 cloves of garlic

6 tbsp cold pressed rape seed oil

2 tsp Cornish Sea Salt

For the burger:

1 onion finely chopped
250g mince beef
1tsp Original Sea Pepper
25g chopped parsley
1tbsp olive or rape seed oil

4 bread rolls

For the salsa:
2 tomatoes

1 red onion finely chopped

2 small cloves garlic finely chopped

1 small green chilli finely chopped

1 lime
1 small hand full of chopped coriander
Cornish Sea Salt and luxury pepper to taste

Burger garnish:
1 twin pack of little gem lettuce

1 red onion


This take on a home made burger combining the seaweed and sea peppers, bringing out the rich beef flavour incorporating hints of umari.

Sea Pepper & Beef Burger with Cornish Potato Wedges


  • Cut Potatoes into wedges wash well to remove any starch, place into suitable sized pan and cover with cold salted water, bring to the boil, turn down to a simmer and cook for 5 minutes.
  • Drain the potatoes in a colander, then gently tip onto a clean tea towel and leave to cool.
  • Heat a small non stick frying pan with a little oil, fry onions until soft, this will take 3-4 minutes, once cooked tip into a large bowl and allow to cool.
  • Mix the minced beef in the bowl with the onions, add the Original Sea Pepper, chopped parsley and oil.
  • Using hands, form into the burger shapes, place on a tray and put the fridge for 30 mins. This will allow the burger to form and hold its shape
  • For the salsa, quarter the tomatoes, remove the seeds, cut the four petals into strips, dice and place into a bowl alongside garlic, coriander, red onion, chilli, lime juice, oil, Cornish Sea Salt and Luxury Pepper, mix together, cover and leave to one side.
  • Cut the burger buns in half and brush a small amount of oil on the cut side, place on a the BBQ or grilling pan, making sure the bun has a chargrilled colour as this will add flavour to the finish, remove and rub with a clove of garlic while still hot.
  • Peel and thinly slice the red onion, cover with a small amount of white wine vinegar, two teaspoons of sugar and leave to steep for 15 minutes.
  • Heat the grill or BBQ grilling plate until hot, remove the burgers from fridge, paint a small amount of oil on the hot grill followed by the beef burger, if you doubled the recipe do not over crowd as the burger as the heat will drop and the burgers will break up.
  • Preheat the oven to 180c, place the wedged potatoes, whole cloves of garlic with skin on into a roasting tray, pour oil over the potatoes and gently rub the oil into the potatoes without breaking them up, sprinkle with Cornish sea salt, place on the middle shelf of the oven and bake. Half way through turn the potatoes with a fish slice and bake until golden brown.
  • Cook the burgers to a core temperature of 75c, remove from the heat and set to one side to allow to rest.
  • Add two or three leaves of crisp washed little gem lettuce with the red onions to the bottom half of each toasted bun.
  • Add the cooked burger to the burger bun and place the lid to one side, remove the wedged potatoes from the oven and place on absorbent paper, sprinkle with Cornish Sea Salt and place alongside the beef burger, finish off with the salsa in a small ramekin with a teaspoon so this can be added to the burger when ready.

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