For the thyme potato wedges
1 large potato, cut into wedges
2 tbsp olive oil
1 sprig fresh thyme, leaves only
salt and freshly ground black pepper
For the beef burger
1 tbsp chopped chives
150g/5½oz minced beef
pinch dried chili flakes
dash olive oil
Gluten free burger buns
Preheat the oven to 200C/180C Fan/Gas 6.
For the wedges, bring a pot of salted water to the boil. Carefully drop the wedges into the pan and boil for 4 minutes, then drain well.
Put the potato wedges on a baking tray. Drizzle with olive oil, sprinkle with salt, pepper and the thyme and roast for 15-20 minutes, or until golden-brown and tender.
For the burger, mix the chives, beef, chili flakes, salt and pepper together in a bowl. Using your hands, shape the mixture into a patty and rub with olive oil.
Heat a frying pan until smoking hot and fry the burger for 4-5 minutes on each side, or until cooked through.
Meanwhile, preheat the grill to high and grill the gluten free buns. Put the burger on the buns and top with any desired toppings. Serve the burger with the potato wedges alongside.
Recipe adapted from: Good Food