Classic Cheesy Sausage Burger
with Caramelised Onions, Wedges and Baby Plum Salad
- Wheat
- Cereals containing gluten
- Sulphites
- Milk
- May contain traces of allergens
- Egg
- Milk
- Soya
Sausages are a lazy cook's best friend. Take off their skins and you have ready-seasoned meat that's good for all sorts of things. Break it up into mince and use as the base for a pasta sauce or roll it into meatballs (cheatballs!). In this recipe, it makes a banger of a burger. Popping a lid on the pan while you cook them keeps everything super juicy and gives you perfectly melted cheese.
Ingredients
450 grams
Potatoes
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Red Onion
24 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
125 grams
Baby Plum Tomatoes
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Onions
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 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, Halve, peel and thinly slice the onion.
Next, pop the sausage meat into a large bowl.
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 meat.
Pop the burgers onto a lined baking tray. When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
While the burgers cook, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, grate the cheese. Halve the baby plum tomatoes.
Halve the burger buns.
Once the onions are golden, add the sugar for the onions (see pantry for amount) and half the vinegar and cook until caramelised, 1-2 mins more.
When the burgers are cooked carefully place the cheese on top of the burgers and top with the carmelised onions.
Add the buns to the tray and pop back into the oven until the cheese has melted and the buns have warmed through, 2-3 mins.
Meanwhile, in a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) and the remaining red wine vinegar. Season with salt, pepper and mix well.
Add the tomatoes and the baby leaves to the dressing and toss to coat.
When everything's ready, Spread the mayo (see pantry for amount) over the bun bases. Pop the burgers into the buns and serve on your plates with the wedges and salad alongside.
Enjoy!
