Cheese Burger
with Wedges and 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.
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.
450 grams
Potatoes
1 sachet
Tomato Ketchup
(ContainsCelery)25 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)240 grams
Beef Mince
30 grams
Mature Cheddar Cheese
(ContainsMilk)120 grams
Coleslaw Mix
2 sachet
Mayonnaise
(ContainsEgg, Mustard)2 unit(s)
Seeded Burger Bun
(ContainsCereals containing gluten, Egg, Soya)
Preheat your oven to 220°C. Chop the potatoes into 2cm wide wedges (no need to peel!) and pop them on a baking tray. Drizzle with oil and season with salt. Toss together, then spread out in a single layer and roast on the top shelf of your oven until golden and cooked through, 25-30 mins. Turn halfway through cooking.
Meanwhile, pop the ketchup and panko breadcrumbs into a mixing bowl, stir together until combined, then add the beef mince. Season with salt and pepper. Mix together with your hands until completely combined, then squeeze and shape into burger patties (one per person) about 2cm thick. Tip: Make the burgers flatter than you want as they will fatten up and shrink as you cook them. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and lower the heat to medium. Cook until browned on the outside and cooked through, turning carefully once or twice. This should take 12-14 mins in total. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.
Meanwhile, grate the Cheddar. Put the coleslaw mix in a bowl with the mayonnaise. Season with salt and pepper, mix well to combine. Taste and season with more salt and pepper if needed.
Once the burgers are cooked, distribute the grated Cheddar evenly over the tops of the burgers. Cover your pan with a lid or some foil, remove from the heat and leave to the side to melt the cheese, 5 mins. Meanwhile, halve the burger buns and put them on the middle shelf of your oven to warm for 3-4 mins.
Top each bun base with a burger and the bun top. Serve with the wedges and slaw. Enjoy!