Cheesy BBQ Pork Burger
with Wedges and Rocket & Apple Salad
This Cheesy BBQ Pork Burger 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.
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.
Ingredients
450
Potatoes
30
Mature Cheddar Cheese
(Contains Milk)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
Pork Mince
15
Cider Vinegar
(Contains Sulphites)
1
Apple
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
96
BBQ Sauce
40
Wild Rocket
Not included in your delivery
2
Water for the Breadcrumbs
¼
Salt for the Burgers
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
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.
Meanwhile, grate the cheese.
Put the breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl, then mix to combine.
Add the pork mince. Season with the salt for the burgers (see ingredients for amount) and pepper, then mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince. TIP: The burgers will shrink a little during cooking.
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 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
While the burgers fry, add the cider vinegar and olive oil for the dressing (see ingredients for amount) to a medium bowl.
Season with salt, pepper and a pinch of sugar (if you have any), then mix together and set the dressing aside.
Quarter, core and thinly slice the apple (no need to peel).
Once cooked, carefully place the cheese on top of the burgers. Cover with a lid (or foil), then set aside, off the heat, for 3-4 mins for the cheese to melt.
Meanwhile, halve the burger buns. Pop them onto a baking tray and into your oven to warm through, 2-3 mins.
When everything is ready, spread the BBQ sauce on the bun lids.
Lay the cheesy burgers on the bases, top with some rocket, then the bun lids.
Add the apple slices and remaining rocket to the dressing bowl and toss well to coat. TIP: Keep a portion of salad aside before dressing for anyone who'd prefer it without.
Serve the burgers with the wedges and salad alongside.
Enjoy!
