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Cheddar Cheeseburger
Cheddar Cheeseburger

Cheddar Cheeseburger

with Wedges and Slaw

Mimi Morley
Mimi MorleyPublished on November 29, 2022
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This Cheddar Cheeseburger is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Milk
•Egg
•Mustard

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.

Total45 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

3

Garlic Clove**

25

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Beef Mince

30

Mature Cheddar Cheese

(Contains: Milk)

120

Coleslaw Mix

64

Mayonnaise

(Contains: Egg, Mustard)

2

Glazed Burger Bun

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

Not included in your delivery

1

Tomato Ketchup

¼

Salt for the Burgers

Nutritional information

Energy (kcal)836 kcal
Energy (kJ)3499 kJ
Fat36.3 g
of which saturates12.6 g
Carbohydrate89.4 g
of which sugars12.4 g
Protein44.3 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Garlic Press
•Aluminum Foil
•Grater
•Kitchen Shears

Cooking Instructions and Tips

Cook 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.

Shape your Burgers
2

Meanwhile, pop two thirds of the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Peel and grate the rest.

In a large bowl, combine the ketchup, salt for the burgers (see pantry for both amounts), breadcrumbs and grated garlic, then add the beef mince. 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.

Get Baking
3

Pop the burgers onto another baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

At the same time, roast the garlic parcel in the oven until soft, 10-12 mins.

Make your Slaw
4

While the burgers cook, grate the cheese.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Pop the coleslaw mix, roasted garlic and mayonnaise into another large bowl. Season with salt and pepper, then mix well to combine. Taste and season again if needed.

Halve the burger buns.

Cheese Please
5

Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, add the burger buns to the tray to warm through, 2-3 mins.

Serve
6

When everything's ready, top each bun base with a cheesy burger and the bun lid.

Serve with the wedges and slaw alongside.

Enjoy!

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