Blue Cheeseburger and Wedges
with Redcurrant Jelly and Rocket
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Egg
- Milk
- Soya
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May be present: Egg, Milk, Soya)
25 grams
Redcurrant Jelly
30 grams
Crumbled Blue Cheese
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The blue cheese and redcurrant jelly combination is a real highlight, adding sharpness and depth that elevates a simple burger. Those less keen on blue cheese often find it works surprisingly well here.
- Ease of prep: Straightforward to put together, even for first-timers making burgers from scratch.
- Suggestions: Consider melting the blue cheese on top of the burger before assembling, or folding it into the centre of the patty for a more even flavour. Adding onion or extra spices to the mince can boost flavour, and frying or cooking the burgers on the hob rather than baking is worth trying for a better finish. Flatten the patties slightly so they sit neatly in the buns.
- Next-day meals: Wedges can turn out a little dry or greasy, so roasting them with a generous drizzle of oil and allowing extra time beyond the stated 25-35 minutes helps achieve a crispier result. Adding your own spices to the wedges is an easy way to lift them.
