Bacon Pork Burger and Cheesy Bacon Chips
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Bacon Pork Burger and Cheesy Bacon Chips

with Slaw and Rocket

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

60 grams

Mature Cheddar Cheese

(Contains Milk)

450 grams


3 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

240 grams

Pork Mince

6 rasher(s)

Streaky Bacon

120 grams

Coleslaw Mix

45 grams

Burger Sauce

(Contains Egg, Mustard)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

1 sachet(s)

Maple Syrup

64 grams


(Contains Egg, Mustard)

20 grams

Wild Rocket

Not included in your delivery

¼ tsp


2 tbsp

Water for the Breadcrumbs


Nutritional information

Energy (kJ)4873 kJ
Energy (kcal)1165 kcal
Fat66.1 g
of which saturates22.3 g
Carbohydrate91.8 g
of which sugars15.7 g
Protein51.6 g
Salt4.51 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7. Grate the cheese.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake on the top shelf until golden, 25-30 mins. When there are 10 mins left, sprinkle the cheese onto the chips, toss together and pop back into the oven for the remaining time.


Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork 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 half of a lightly oiled baking tray. On the other half, place the bacon rashers.

Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.



When the pork has 5 mins remaining, toss the coleslaw and burger sauce together in a medium bowl.

Halve the burger buns. Pop into the oven to warm through, 2-3 mins.



Once the bacon is cooked, transfer half the rashers to your chopping board and roughly chop.

Pour the maple syrup over the remaining rashers and turn to coat.



Slather the mayo onto the bottom bun. Top with the burger patty, maple bacon and rocket.

Share the cheesy chips and burgers between your plate. Scatter the chopped bacon over the chips.

Serve the coleslaw alongside.