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Cheddar Cheeseburger

Cheddar Cheeseburger

with Wedges and Spring Onion Slaw | Eggs Not Included

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Here are the burgers that make other burgers jealous. Topped with golden melted cheese in a soft brioche bun, served alongside chunky potato wedges and slaw, this recipe will take your burger game up a level. To avoid a saucer-shaped burger, make a slight indentation with your thumb in the centre of your raw patty: this helps the meat cook evenly, maintaining its shape as it shrinks during cooking.

Allergens:Cereals containing glutenEggSoyaMilkMustard

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Seeded Burger Bun

(ContainsCereals containing gluten, Egg, Soya)

30 grams

Mature Cheddar Cheese


25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

450 grams


1 unit(s)

Spring Onion

120 grams

Coleslaw Mix

2 sachet


(ContainsEgg, Mustard)

240 grams

Beef Mince

Not included in your delivery

1 unit(s)


1 tbsp

Tomato Ketchup

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3721 kJ
Energy (kcal)889 kcal
Fat39.0 g
of which saturates14.0 g
Carbohydrate94 g
of which sugars12.0 g
Protein44 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Large Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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, put the ketchup (see ingredients for amount) and breadcrumbs into a large bowl, the mix to combine. Add the beef mince and egg (see ingredients for amount). Season with salt and pepper then mix together with your hands. Roll the mince into even-sized balls, then shape into 2cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat. TIP: The burgers will shrink a little during cooking.


Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.


While the burgers cook, grate the cheese. Trim and thinly slice the spring onion. Pop the coleslaw mix, spring onion and mayonnaise into a large bowl. Season with salt and pepper, then mix well to combine. Taste and season again if needed.


When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. Meanwhile, pop the burger buns on a baking tray and place on the middle shelf of your oven. Warm for 2-3 mins.


When everything is read, top each bun base with a burger and the bun top. Serve with the wedges and slaw alongside. Enjoy!