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Classic Cheeseburger and Seasoned Fries
Classic Cheeseburger and Seasoned Fries

Classic Cheeseburger and Seasoned Fries

with Burger Sauce and Balsamic Rocket Salad

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This Classic Cheeseburger and Seasoned Fries 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
•New
Allergens:
Cereals containing gluten
•Milk
•Egg
•Mustard
•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.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Garlic Clove**

10 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240 grams

British Beef Mince

30 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten)

30 grams

Burger Sauce

(Contains: Egg, Mustard)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3473 kJ
Energy (kcal)830 kcal
Fat43.3 g
of which saturates13.4 g
Carbohydrate74 g
of which sugars10 g
Protein40.1 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Garlic Press
•Grater

Instructions

Eyes on the Fries
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the Central American spice mix (add less if you'd prefer things milder) and season with salt and pepper.

Toss to coat, then 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, 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.

Ready, Steady, Bake
3

Pop the burgers onto another baking tray.

About 15 mins before the chips are ready, bake the burgers on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Finish the Prep
4

Meanwhile, grate the Cheddar cheese.

Halve the burger buns.

Cheese Please
5

Once 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, add the burger buns to the bottom shelf of the oven to warm through, 2-3 mins.

Assemble and Serve
6

When everything's ready, spread the mayonnaise (see pantry for amount) over the bun bases. Top with the cheeseburgers, then drizzle over the burger sauce and add a few rocket leaves. Sandwich shut with the bun lids.

Serve the seasoned fries and the remaining rocket on the side. Drizzle the balsamic glaze over the rocket to finish.

Enjoy!

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