BBQ Cheese Burgers
with Wedges and Salad
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
240 grams
British Beef Mince
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 unit(s)
Medium Tomato
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
30 grams
Red Leicester
(Contains Milk)
32 grams
BBQ Sauce
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20 grams
Baby Leaf Mix
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
Nutritional information
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. 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.
Meanwhile, chop the tomatoes into 2cm pieces. Trim the baby gem, then separate the leaves.
Put the cider vinegar, olive oil and sugar for the dressing (see pantry for both amounts) into a medium bowl. Season with salt and pepper.
Mix together and add the tomatoes. 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.
Sandwich the burgers and a handful of the baby leaves into your buns, then add the remaining salad to the dressing and toss to coat.
Serve your burgers with the wedges and salad alongside.
Enjoy!
