Friday night burgers with oven roasted potatoes and corn

It’s Friday night! Keep it simple.

750g (1.5 lb) lean ground beef
1 Tb tomato paste
2 garlic cloves, crushed
1 Tb oregano
1 tsp basil
1 tsp cumin
1 Tb red wine vinegar
2 tsp raw sugar
1 tsp black pepper
1 tsp salt
cheese for topping

Mix all ingredients and form into 6 equally sized patties (I prefer to make these a couple hours ahead of time to let the flavours mix). I prefer to grill on the BBQ, grilling on each side, then placing the burgers on a warm part of the grill away from the flames and adding the cheese to melt for a few minutes.

Oven potatoes
6-8 medium sized red potatoes, skin on
salt and black pepper to taste
50 ml (1/4 cup) light oil

Cut the potatoes lengthwise repeatedly so that each piece is approximately 2.5 cm (3/4 inch) thick. Using a tea towel or paper towel, dry the potatoes thoroughly (even if you dry the potatoes before cutting there is a substantial amount of moisture from the cut surface). Add salt, black pepper and oil to potatoes and mix. Spread out on a roasting pan and cook for 45 minutes at 200 C (390 F), mixing/turning potatoes at the 15, 25 and 35 minute mark. The resulting potatoes should be crisp and golden brown on the outside, and buttery soft on the inside.

I either boil or steam the corn for 3-5 minutes.

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