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BBQ Beef and Pork Cheeseburger
BBQ Beef and Pork Cheeseburger

BBQ Beef and Pork Cheeseburger

with Red Leicester, Wedges and Garden Salad

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Topped with melted Red Leicester cheese and smoky BBQ sauce in a soft brioche bun, served alongside chunky potato wedges and garden salad, this recipe will take your burger game up a level. Our BBQ Beef Cheeseburger is sure to be a treat at your table.

Tags:
Family Friendly
•Chef's Choice
Allergens:
Milk
•Wheat
•Cereals containing gluten
•Sulphites

The quantities provided above are averages only.

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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

30 grams

Red Leicester

(Contains: Milk)

1 unit(s)

Garlic Clove**

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

240 grams

British Beef and Pork Mince

1 unit(s)

Medium Tomato

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

BBQ Sauce

20 grams

Baby Leaf Mix

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3535 kJ
Energy (kcal)845 kcal
Fat34.8 g
of which saturates11.1 g
Carbohydrate87.9 g
of which sugars11.2 g
Dietary Fibre7 g
Protein38.1 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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

Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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. 

2

Grate the cheese. 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 beef and 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.

3

Pop the burgers onto a baking tray. When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

4

Meanwhile, chop the tomato into 2cm chunks.

Put the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a medium bowl. Season with salt and pepper.

Mix together and add the tomato chunks. Stir to combine and set aside.

5

Once the burgers have cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

Meanwhile, halve the burger buns. Pop onto a baking tray and into your oven to warm through, 2-3 mins.

6

When everything's ready, spread the BBQ sauce over the bun bases. 
Top the bases with the burgers and a handful of baby leaves, then sandwich shut with the bun lids.

Add the remaining baby leaves to your bowl of dressing and toss to coat.

Serve your burgers with the wedges and salad alongside.

Enjoy!

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