Classic Sausage Burger
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Classic Sausage Burger

Classic Sausage Burger

with Onion Marmalade, Wedges and Salad

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!

Allergens:
Sulphites
Cereals containing gluten
Milk
Egg
Soya

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.

Preparation Time30 minutes
Cooking time
DifficultyMedium

Ingredients

serving amount

1

Potato

1

Dried Thyme

250

Pork Sausage

(Contains Sulphites, Cereals containing gluten)

30

Mature Cheddar Cheese

(Contains Milk)

1

Onion Marmalade

½

Cucumber

(May contain Celery)

2

Brioche Bun

(Contains Egg, Cereals containing gluten, Soya, Milk)

½

Lemon

1

Wild Rocket

Not included in your delivery

2

Olive Oil

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Nutritional information

Energy (kJ)3423 kJ
Energy (kcal)818 kcal
Fat42 g
of which saturates14 g
Carbohydrate79 g
of which sugars14 g
Protein32 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grill Pan
Grater
Lid
Mixing Bowl
Plate

Instructions

1

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.

2

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)

3

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.

4

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.

5

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.

6

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.