Cheesy Melt in the Middle Beef Burger

Name: Cheesy Melt in the Middle Beef Burger with Wedges and Balsamic Pea Shoot Salad
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 30 grams Mature Cheddar Cheese**; 1 unit(s) Garlic Clove**; 25 grams Sun-Dried Tomato Paste; 10 grams Breadcrumbs; 240 grams British Beef Mince**; 2 unit(s) Burger Buns; 40 grams Pea Shoots**; 12 milliliter(s) Balsamic Glaze; 2 tbsp Mayonnaise

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**

1 unit(s)

Garlic Clove**

25 grams

Sun-Dried Tomato Paste

10 grams

Breadcrumbs

240 grams

British Beef Mince**

2 unit(s)

Burger Buns

40 grams

Pea Shoots**

12 milliliter(s)

Balsamic Glaze

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 Fiber7.1 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

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.

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, 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!