How to make it

1. Pre-heat your oven to 200 degrees. Slice the potatoes in half lengthways and then slice each half lengthways again into around five thin wedges each. Toss them in a couple of teaspoons of olive oil and a pinch of salt and pepper. Place on a baking tray and cook on the top shelf of the oven for around 25 mins, or until golden and cooked through.
   
   
2. LH: Run your fingers from the top to the bottom of each thyme stalk to strip off the leaves. Crumble the feta into a mixing bowl using your fingers, then add the thyme and turkey mince with a pinch of salt and a few good grinds of black pepper.
   
   
3. LH: Mix everything together with your hands and then form the meat into four equal sized burger patties. Tip: Always be sure to wash your hands thoroughly after handling raw meat.
   
   
4. When the potatoes are 10 mins from ready heat 1 tbsp of olive oil in a non-stick frying pan on medium-high heat. Once the oil is hot gently place the burgers in the pan and cook them for 5 mins on each side, turning only once. Tip: If your hob is very hot and the burgers are browning off too quickly then turn the heat down to medium.
   
   
5. Once the burgers are cooked through (i.e. there is no pink meat left in the middle) take them out of the pan and leave them to rest for a few mins.
   
   
6. Slice your brioche buns in half, wipe the frying pan you used for the burgers with some kitchen roll and toast the buns in the frying pan on medium-high heat whilst the burgers rest. Tip: Make sure you keep watching them, don’t let them burn!
   
   
7. LH: Drizzle the balsamic vinegar over the rocket together with 1 tbsp of olive oil and some salt and pepper. Serve everything straight away. Enjoy!

Recipe courtesy of Hellofresh www.hellofresh.co.uk