Cheesy Melt in the Middle Beef Burger
with Wedges and Balsamic Pea Shoot Salad
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 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Garlic Clove
25 grams
Sun-Dried Tomato Paste
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
40 grams
Pea Shoots
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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, cut the cheese into even chunks. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the sun-dried tomato paste, garlic and breadcrumbs, then add the beef mince. Season with salt and pepper, then mix together with your hands.
Roll the mince into even-sized balls. Shape into 2cm thick burgers around a chunk of cheese, ensuring they’re well sealed, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
While the burgers cook, put the balsamic glaze and olive oil for the dressing (see pantry for amount) in a medium bowl. Season with salt and pepper and mix to combine. Set aside.
When the wedges and burgers are almost cooked, halve the burger buns.
Pop onto a baking tray and into the oven to warm through, 2-3 mins.
When everything's ready, pop the buns on your plates and spread a little mayo (see pantry for amount) over the cut sides. Top the base with a burger and a handful of pea shoots. TIP: Scoop up any escaped cheese from the baking tray and pile on top.
Add the remaining pea shoots to the dressing bowl and toss to coat.
Serve your melt in the middle burgers with the wedges and salad alongside.
Enjoy!
