Burgers with vegetable chips

Making your own burgers is easier than you might think, try with roast vegetable chips for a change.

Serves: 4

Preparation time: 5 minutes

Cooking time: 25 minutes

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You will need

Preheat the oven to 200°C, fan 180°C, gas mark 6.
Put the courgette and carrot chips in a bowl with 1 tablespoon of the olive oil, and toss to coat. Spread out evenly on a baking tray in a single layer.
Season with freshly ground black pepper, then roast in the oven for 20-25 minutes, turning occasionally, until golden and tender.
Meanwhile, make the salsa. In a small bowl, mix together the chopped tomatoes and a third of the spring onions with the tomato purée and remaining olive oil. Set aside.
Put the beef mince in a bowl, add the remaining spring onions and season with freshly ground black pepper.
Mix together with your hands until combined, then shape the mixture into 4 burgers (remember to wash hands thoroughly after handling raw meat).
Heat a dry frying pan, until hot. Add the burgers and cook for 5 minutes on each side, until browned and completely cooked through.
Split and toast the burger buns. Put the watercress leaves on the 4 burger bases, place the burgers on top and add a spoonful of the salsa.
Add the bun tops and serve with the courgette and carrot chips.

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