Bacon And Mushroom Burgers With Tomato Salad - cooking recipe

Ingredients

1 3/4 lbs potatoes, scrubbed and cut into wedges
5 tbsp olive oil
1 lb ground sirloin
2 None small onions, peeled and finely chopped
1 None egg, beaten
5 tbsp breadcrumbs
3 slices think cut bacon, sliced into small pieces
5 oz mushrooms, chopped
3 stems thyme, leaves picked, plus extra leaves to garnish
4 None tomatoes, sliced
2 stems basil, leaves picked and chopped
2 tbsp white wine vinegar
Pinch None sugar

Preparation

Preheat the oven to 400\u00b0F. Place the potato wedges on a large baking sheet. Drizzle with 1 tbsp of the oil, season with salt and freshly ground black pepper and toss to coat. Bake for 30-35 mins, turning occasionally.
Place the ground sirloin in a bowl with half the onion, egg and 2 tbsp of the breadcrumbs. Season to taste with salt and freshly ground black pepper. With wet hands, form into 8 burgers.
Heat 1 tbsp of the oil in a large skillet, add the bacon and mushrooms and cook, stirring, for 3 mins. Remove from the pan with a slotted spoon, toss with the remaining breadcrumbs. Add the thyme leaves and set aside. Wipe the skillet clean.
Heat 2 tbsp of the oil in the skillet, cook the burgers for 6 mins, turning once. Transfer to a baking sheet.
Put the bacon mixture over the burgers and transfer to the oven with the potato wedges and bake for 5 mins.
Meanwhile, toss together the tomatoes, remaining onion and basil. In a small pitcher mix together the vinegar, remaining oil and sugar. Season to taste with salt and freshly ground black pepper. Drizzle over the tomatoes and toss to coat. Serve with the potato wedges and burgers.