Classic Sausage Burger

Classic Sausage Burger

with Onion Marmalade, Wedges and Salad

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You may find this trick helpful to prepare the most even-shaped, flat burger patties. To avoid a saucer-shaped patty, make an indent with your thumb in the centre of your raw patty. When meat cooks it contracts, so the edges of the burger tighten and the middle swells. By making a hollow in the middle of the burger it helps the meat cook evenly, maintaining its shape as it shrinks during cooking!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 tbsp

Dried Thyme

250 grams

Pork Sausage

(ContainsSulphites, Gluten)

30 grams

Cheddar Cheese


1 tbsp

Onion Marmalade

½ unit(s)


2 unit(s)

Brioche Bun

(ContainsGluten, Milk, Egg, Soya)

½ unit(s)


1 bag(s)


Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3423 kJ
Energy (kcal)818 kcal
Fat42.0 g
of which saturates14.0 g
Carbohydrate79 g
of which sugars14.0 g
Dietary Fiber0 g
Protein32 g
Cholesterol0 mg
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon

Chop the potato into wedges about the size of your index finger (no need to peel). Pop the wedges on a lined baking tray, drizzle over some oil, a pinch of salt and half the dried thyme. Give the tray a good shake and then put on the top shelf of your oven. Cook for 25-30 mins, or until golden and crispy. Turn halfway through to make sure they brown evenly.


Remove the sausage skin by slitting it lengthways. Discard the skin, then pop the sausage meat in a bowl with the remaining thyme. Mix together with your hands and then shape into burgers (one per person)


Put a frying pan on medium heat and add a splash of oil. Cook the burgers for 12 mins in total. Turn them two or three times to stop them burning (although you do want them nicely browned).TIP: The burgers are cooked when they are no longer pink in the middle.


While the burgers cook, grate the cheese and loosen up the onion marmalade with a spoon. Cut the cucumber in half lengthways, remove the seeds and then chop into 1cm chunks. Cut the brioche buns in half.


When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers, followed by a spoonful of the onion marmalade. Pop a lid on the pan (or wrap tightly in foil) then leave to the side for 3-4 mins for the cheese to melt! Pop the brioche into your oven for 3-4 mins to warm.


Squeeze the lemon juice into a bowl along with the olive oil (the amount specified in the ingredient list), a pinch of salt, a grind of black pepper and a pinch of sugar (if you have some). Mix together with a fork and then add the cucumber and rocket. Toss together. Serve the burgers in the buns, with some salad and wedges.