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Easy-Cheesy Burger

Easy-Cheesy Burger

with Chunky Wedges and Rainbow Salad

Family Friendly
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Here are the burgers that make other burgers jealous. Topped with golden melted cheese in a soft bun, served alongside chunky potato wedges and green salad, this recipe will take your burger game up a level. To avoid a saucer-shaped patty, 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:CeleryGlutenMilkEggSulphitesSoyaMustard
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Potatoes

240 grams

Beef Mince

1 sachet

Ketchup

(ContainsCelery)

1 pack(s)

Panko Breadcrumbs

(ContainsGluten)

1 pack(s)

Hard Cheese (Italian Style)

(ContainsMilk, Egg)

1 block(s)

Cheddar Cheese

(ContainsMilk)

½ unit(s)

Cucumber

1 unit(s)

Carrot

1 bag(s)

Baby Gem Lettuce

½ sachet

Honey

½ sachet

Balsamic Vinegar

(ContainsSulphites)

2 bun

Burger Bun

(ContainsGluten, Egg, Soya)

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)4523 kJ
Energy (kcal)1081 kcal
Fat50.0 g
of which saturates17.0 g
Carbohydrate114 g
of which sugars20.0 g
Protein48 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Knife
Mixing Bowl
Frying Pan
Grater
Salad Bowl
Lid
Plate
Instructionsarrow up iconarrow up icon
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Cook the Wedges
Cook the Wedges
1

Preheat your oven to 220°C. Chop the potato (no need to peel!) into wedges about the size of your index finger and pop them on a lined baking tray. Drizzle with a good glug of oil and a large pinch of salt. Mix to ensure they are all coated, spread out in a single layer, then roast on the top shelf of your oven until golden and cooked through, 30 mins. Turn halfway through cooking.

Make the Burgers
Make the Burgers
2

Meanwhile, pop the beef mince into a mixing bowl with the ketchup, panko breadcrumbs, hard Italian cheese and a pinch of salt and pepper. Mix together with your hands until completely combined, then 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. TIP: Remember to wash your hands after handling raw meat!

Fry the Burgers
Fry the Burgers
3

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, turn carefully once or twice. This should take 12-14 mins in total. TIP: The burgers are cooked when they are no longer pink in the middle.

Make the Salad
Make the Salad
4

Grate the cheddar cheese. Remove the ends from the cucumber, quarter lengthways and chop into 2cm chunks. Remove the ends from the carrot (no need to peel!) and grate on the coarse grater. Pour the cucumber into a bowl with the carrot and baby gem. Put the honey, balsamic vinegar and olive oil (amount specified in the ingredient list) in a small bowl with a pinch of salt and pepper. Mix and leave to the side.

Melt the Cheese
Melt the Cheese
5

Once the burgers are cooked, distribute the grated cheese evenly over the tops of the burgers, then cover your pan with a lid or some foil, remove from the heat and leave to the side, while the cheese melts, 5 mins. Halve the buns and put them on the middle shelf of your oven to warm for 3-4 mins.

Garnish and Serve
Garnish and Serve
6

Spread a dollop of mayo on the bottom of each bun. Top with a burger and the bun top. Serve with a few wedges and salad (dress anyone's salad who wants it!). Enjoy!