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Classic Cheeseburger and Hot Honey Wedges
Classic Cheeseburger and Hot Honey Wedges

Classic Cheeseburger and Hot Honey Wedges

with Burger Sauce and Baby Leaf Salad

Lily Stevens
Lily StevensPublished on June 06, 2023

This Classic Cheeseburger and Hot Honey Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
High Protein
New
Allergens:
Cereals containing gluten
Milk
Egg
Mustard

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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Garlic Clove**

10 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

Mixed Herbs

240 grams

British Beef Mince

30 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Burger Buns

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

1 pinch

Chilli Flakes

45 grams

Burger Sauce

(Contains: Egg, Mustard)

20 grams

Baby Leaf Mix

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tbsp

Honey

1 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3562 kJ
Energy (kcal)851 kcal
Fat40.8 g
of which saturates13 g
Carbohydrate83.4 g
of which sugars14.1 g
Protein43 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Garlic Press
Grater

Cooking Instructions and Tips

Bring on 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.

Make the Burgers
2

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, mixed herbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands. 

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Time to Bake
3

Pop the burgers onto a medium baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Cheese Please
4

In the meantime, grate the Cheddar cheese. Halve the burger buns.

Once the burgers are cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, pop the burger buns into the oven until warmed through, 2-3 mins.

Hey Honey
5

When the wedges are cooked, sprinkle over the chilli flakes (add less if you'd prefer things milder) and drizzle over the honey (see pantry for amount).

Toss to coat and return to the oven for 2-3 mins more. 

Assemble and Serve
6

When everything's ready, spread the mayo (see pantry for amount) over the bun bases and the burger sauce over the lids. Top the bases with the cheeseburgers and some baby leaves, then sandwich shut with the bun lids.

Serve your burgers with the hot honey wedges and any remaining baby leaves alongside. 

Enjoy!

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