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Blue Cheeseburger and Wedges
Blue Cheeseburger and Wedges

Blue Cheeseburger and Wedges

with Redcurrant Jelly and Rocket

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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

1

Garlic Clove**

10

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Beef Mince

2

Glazed Burger Bun

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

25

Redcurrant Jelly

30

Crumbled Blue Cheese

(Contains: Milk)

20

Wild Rocket

Not included in your delivery

¼

Salt for the Breadcrumbs

2

Water for the Breadcrumbs

2

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

Instructions

Roast the Wedges
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 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.

Get Prepped
2

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).

Get Shaping
3

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.

Time to Bake
4

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.

Warm the Buns
5

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.

Assemble and Serve
6

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!

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