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Cheddar Cheeseburger

Cheddar Cheeseburger

with Wedges and Roasted Garlic Slaw

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 green salad, 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.

Family Friendly
Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time15 minutes


serving amount

450 grams


3 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

240 grams

British Beef Mince

30 grams

Mature Cheddar Cheese

(Contains Milk)

120 grams

Coleslaw Mix

64 grams


(Contains Egg, Mustard)

2 unit(s)

Burger Buns

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

Not included in your delivery

2 tbsp

Tomato Ketchup

¼ tsp

Salt for the Burgers


Nutritional information

Energy (kJ)3484 kJ
Energy (kcal)833 kcal
Fat35.8 g
of which saturates12.7 g
Carbohydrate88.8 g
of which sugars12.9 g
Protein42.2 g
Salt2.91 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Garlic Press
Aluminum Foil
Kitchen Shears


Cook the Wedges

Preheat your oven to 220°C/200°C fan/gas mark 7.

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.

Shape your Burgers

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

In a large bowl, combine half 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 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

Pop the burgers onto a baking tray and bake on the middle shelf 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

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

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.


When everything's ready, spread the remaining ketchup (see pantry for amount) on the bun bases, then top with the cheesy burgers and bun lids.

Serve with the wedges and slaw alongside.