Blue Cheeseburger and Wedges
with Sour Cherry Compote, Rocket and Roasted Tenderstem® Broccoli
A festive take on the classic cheeseburger, our Blue Cheeseburger and Wedges adds redcurrant jelly and crumbly blue cheese for cheeseboard inspired flavour. Perfect for when you're ready to get in the Christmas spirit!
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
1 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
80 grams
Tenderstem® Broccoli
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten, Barley)
1 sachet(s)
Sour Cherry Compote
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
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 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 the mince 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 one side of 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 any thick broccoli stems lengthways.
When the burgers have been baking for a couple of mins, add the broccoli to the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Return to the middle shelf to roast for the remaining time until tender and crispy, 10-12 mins.
While everything's in the oven, 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, spread the sour cherry compote over the bun lids and the mayo (see pantry for amount) over the bases.
Stack the bases with a burger, then top with the blue cheese and rocket before sandwiching shut.
Serve your burgers with the wedges and roasted broccoli alongside.
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