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Cheesy Melt in the Middle Beef Burger
Cheesy Melt in the Middle Beef Burger

Cheesy Melt in the Middle Beef Burger

with Wedges and Balsamic Pea Shoot Salad

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This Cheesy Melt in the Middle Beef 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.

Tags:
Family Friendly
Allergens:
Milk
•Cereals containing gluten
•Sulphites

The quantities provided above are averages only.

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.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

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

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten May contain traces of: Milk, Egg, Soya)

40 grams

Pea Shoots

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3521 kJ
Energy (kcal)842 kcal
Fat38.5 g
of which saturates13 g
Carbohydrate83.5 g
of which sugars9.4 g
Dietary Fibre7.1 g
Protein42 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Large Bowl

Instructions

Cook the Wedges
1

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.

Prep Time
2

Meanwhile, cut the cheese into even chunks. Peel and grate the garlic (or use a garlic press).

Shape your Burgers
3

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.

Ready, Steady, Bake
4

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.

Warm the Buns
5

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.

Assemble and Serve
6

When everything's ready, spread some mayo (see pantry for amount) over the bun bases. Top with the burgers 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 your plates and drizzle over the balsamic glaze.

Serve your melt in the middle burgers with the wedges and salad alongside.

Enjoy!

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