The Champions' Cheeseburger
with Beef, Red Leicester, Wedges and Garden Salad
We're celebrating our home team's win with a truly great British cheeseburger. With melted English Red Leicester, British beef mince, and a smoky BBQ sauce, this burger is also bound to be a winner at your table and score a goal with everyone.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 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
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 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.
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 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 a baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
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.
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.
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.
