Recipe of Speedy Burger and Wedgies

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, burger and wedgies. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Burger and Wedgies is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Burger and Wedgies is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have burger and wedgies using 16 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Burger and Wedgies:

1. Prepare 100 g lettuce
2. Prepare 1 cucumber
3. Make ready Cheese. Cheddar and Camembert
4. Get Sliced tomato as per taste
5. Make ready 400 g pork/beef mince
6. Prepare 150 g onions +/- 50g
7. Prepare 500 g flour
8. Make ready 7 g Hovis fast action Bread Yeast
9. Take Optional Low salt butter
10. Prepare Optional Garlic oil
11. Take Optional Paprika
12. Take Optional Garlic. I used plenty
13. Prepare Sauce of choice
14. Take Suppose you could add sesame seeds
15. Prepare Potatoes for the wedgies
16. Take Choice of seasoning for the wedgies

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Instructions to make Burger and Wedgies:

1. Just make a bread dough to this part. Either you know one or you can easily learn one. If you've got 500g and 7g of plain flour and a dried fast acting yeast respectfully, you have everything you need at a minimum, albeit water. I added some salt, about 5g. Mixed it round in a bowl till it was holding together then put it on a flour covered surface and pushed its edges into the middle until it has a gently moist surface but not at all sticky. The kids were at school so I left it to rest for now
2. Stick the buns in the oven. Burger smashing time. That's when the onion was added, and garlic. Pound it around and get it all mixed up so it looks like it couldn't stand. Feel free to add your own preference of spice during the process.
3. If you're doing the potatoes like we did, cut the spuds in wedges. Soften them by steaming or maybe boiling, until the outsides are ready for the insides to be cooked. Season with an agreeable choice. Apply a thin, equal layer of oil, don't let it get too hot just yet.

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