Bacon Cheeseburger and Sticky Fig Jam Onions
with Wedges and Goat's Cheese & Pear Salad
- Barley
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- May contain traces of allergens
- Cereals containing gluten
- Rye
- Milk
Pairing beef mince with streaky bacon rashers, this indulgent Bacon Cheeseburger & Sticky Figgy Onions brings a restaurant quality experience straight into your home.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
1 unit(s)
Red Onion
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May contain traces of: Cereals containing gluten, Rye)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
6 rasher(s)
British Streaky Bacon
50 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Pear
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
40 grams
Fig Jam
50 grams
Baby Leaf Mix
75 grams
Goat's Cheese
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
½ tsp
Sugar for the Dressing
1.5 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion. Halve the burger buns.
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto one side of a lined baking tray and lay the bacon on the other side of the tray.
When the wedges have 15 mins left, bake the burgers and bacon on the middle shelf until the burgers are cooked through and the bacon is crispy and brown, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.
Meanwhile, grate the Cheddar cheese. Quarter the pear lengthways (no need to peel), remove the core and chop into small pieces.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, mix together, then add the chopped pear. Stir together and set aside.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Once the onions have softened, add the fig jam, stir together and cook until the onions are sticky, 1-2 mins. Remove from the heat.
When 4-5 mins of oven time remain, sprinkle the Cheddar over the beef burgers and return to the oven until melted and golden, 4-5 mins.
Pop the burger buns into the oven to warm through, 2-3 mins.
When everything's ready, spread some mayo (see pantry for amount) over the bun bases. Top with the burgers, crispy bacon, figgy onions and some salad leaves. Sandwich shut with the bun lids.
Crumble the goat's cheese and add remaining salad leaves to the bowl of pear and dressing. Toss to coat.
Serve your craft burgers with the pear salad and wedges alongside.
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