Cheese Burgers and Honey Mustard Sausages
with Potato Salad and Minty Courgette Salad
.
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
350
Salad Potatoes
1
Courgette
(May contain traces of: Celery)
1
Mint
½
Lemon
2
Glazed Burger Bun
(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)
60
Mature Cheddar Cheese
(Contains: Milk)
1
Dried Rosemary
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
20
Onion Marmalade
240
British Beef Mince
4
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
17
Wholegrain Mustard
(Contains: Mustard)
64
Mayonnaise
(Contains: Mustard, Egg)
40
Pea Shoots
Not included in your delivery
1
Water for the Breadcrumbs
1.5
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 200°C (unless you are BBQing your sausages). Bring a medium saucepan of water to the boil with 1/2 tsp of salt. Halve the salad potatoes (quarter any larger ones). Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon. Halve the burger buns and grate the cheese.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander and set aside. Meanwhile, put the dried rosemary into a large bowl. Add the breadcrumbs, onion marmalade and water (see ingredients for amount). Season with salt and pepper, then add the beef mince. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.
If you're baking rather than BBQing your sausages, pop the sausages onto a lightly oiled baking tray, roast on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: The sausages are cooked when no longer pink in the middle. If you are BBQing them, BBQ them now, ensure they are cooked through before eating.
Squeeze the lemon juice into a small bowl and then add the olive oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar. Mix together, then add the courgette ribbons and half the mint. Mix together, then set aside. Put the mustard in a bowl with the remaining mint, lemon zest and half the mayo. Season with salt and pepper and mix together.
If you're pan-frying your burgers rather than BBQing, heat a drizzle of oil in a large 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 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking. 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 wrap loosely in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. If you are BBQing them, BBQ them now, ensure they are cooked through before eating and just pop the cheese on top at the end and close the lid of the BBQ to melt it.
Meanwhile, pop the burger buns on a baking tray and place on the middle shelf of your oven. Warm for 1-2 mins. Add the potatoes to the mayo mixture and mix together. Add the pea shoots to the courgette and dressing and toss to combine. Spread a little of the remaining mayo on the cut side of each of the burger buns. Fill them with the burger and a little of the salad and serve with the sausages, potato salad and courgette salad on the side. Enjoy!
