Blue Cheeseburger and Wedges

Name: Blue Cheeseburger and Wedges with Redcurrant Jelly and Rocket
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 450 Potatoes; 1 Garlic Clove**; 10 Panko Breadcrumbs; 240 British Beef Mince; 2 Glazed Burger Bun; 25 Redcurrant Jelly; 30 Crumbled Blue Cheese; 20 Wild Rocket; ¼ Salt for the Breadcrumbs; 2 Water for the Breadcrumbs; 2 Mayonnaise

with Redcurrant Jelly and Rocket

Recipe Development TeamPublished on October 06, 2022

Get 50% off 1st box + free snacks for life!

Perfect for when the chilly winter nights draw in, this Blue Cheeseburger and Wedges with Redcurrant Jelly and Rocket brings comforting yet indulgent flavours together, for a feast that'll get the whole family round the table.

Tags:

New

•High Protein

Allergens:

Cereals containing gluten

•Milk

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.

Total35 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

450

Potatoes

Garlic Clove**

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Beef Mince

Glazed Burger Bun

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

Redcurrant Jelly

Crumbled Blue Cheese

(Contains: Milk)

Wild Rocket

Not included in your delivery

Salt for the Breadcrumbs

Water for the Breadcrumbs

Mayonnaise

Nutritional information

Energy (kJ)3304 kJ

Energy (kcal)790 kcal

Fat36.3 g

of which saturates12.1 g

Carbohydrate79.3 g

of which sugars11.3 g

Protein41.7 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Bowl

•Garlic Press

Cooking Instructions and Tips

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, 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).

Add the beef mince to the breadcrumbs. 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 another 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, halve the burger buns.

When the wedges have a few mins left, pop the buns into the oven to warm through, 2-3 mins.

When everything's ready, pop the buns on your plates.

Spread the redcurrant jelly over the lids and the mayo (see pantry for amount) over the bases. Stack with a burger, then the blue cheese and rocket before sandwiching shut.

Serve your burgers with the wedges alongside.

Enjoy!