Bacon, sausage & Oregano Cheeseburger and Loaded Wedges
with Baby Gem and Baby Plum Tomato Salad
- Wheat
- Cereals containing gluten
- Sulphites
- Milk
- Egg
- Mustard
- Celery
- May contain traces of allergens
- Egg
- Milk
- Soya
Pairing herby sausage meat with streaky bacon rashers, this indulgent Loaded Sausage and Bacon Cheeseburger brings a restaurant quality experience straight into your home.
Ingredients
450 grams
Potatoes
6 rasher(s)
British Streaky Bacon
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
125 grams
Baby Plum Tomatoes
60 grams
Mature Cheddar Cheese
(Contains: Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
22.5 grams
Onion Marmalade
Not included in your delivery
½ tsp
Water
Nutritional information
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). Pop them 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.
Meanwhile, pop the sausage meat into a medium bowl and season with pepper. 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 large lined baking tray. Lay the bacon in a single layer onto the other side of the tray.
When the wedges have around 15 mins remaining, bake the burger and sausages on the middle shelf of your oven until the burgers are cooked through and the bacon is golden brown and crispy, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. The burgers are cooked when no longer pink in the middle.
Meanwhile, trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways.
Halve the baby plum tomatoes. Grate the cheese.
When the wedges have a few mins left, sprinkle half the Cheddar cheese over the wedges. Bake until the cheese has melted, 2-3 mins.
When the burgers have a couple mins left of cooking, remove the tray from the oven.
Carefully place the remaining grated cheese on top of the burger and return to the middle shelf for the remaining time until cooked through and the cheese has melted, 2-3 mins.
In a large salad bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Add in the tomatoes, sliced baby gem leaves and toss to coat. Season with salt and pepper.
When everything's ready, chop up 1 rasher of crispy bacon per person.
Sprinkle the chopped bacon over the cooked cheesy wedges and toss to combine.
Halve the burger buns and pop onto a baking tray and into the oven to warm through, 2-3 mins.
Spread the mayo on the bun bases, then top with a whole lettuce leaf, a cheesy burger and 2 rashers of crispy bacon. Spread the onion marmalade onto the bun lids and sandwich shut.
Serve with the cheesy bacon wedges and salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The burgers were tasty and full of flavour, with the onion marmalade enhancing the overall taste.
- Ease of prep: Some found it enjoyable to make, while others noted it took longer than expected to prepare.
- Suggestions: Consider reducing the amount of oregano in the burger meat for a more balanced flavour.
- Next-day meals: The dish was filling, with some finding the salad portion generous alongside the burger and chips.
