Classic Sausage Burger
with Onion Marmalade, Wedges and Salad
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 basis of 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 (see the tip in Step 6) keeps everything super juicy and gives you perfectly melted cheese.
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.
Ingredients
2
Potato
2
Dried Thyme
500
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
60
Mature Cheddar Cheese
(Contains Milk)
2
Onion Marmalade
1
Cucumber
(May contain Celery)
4
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
1
Lemon
2
Wild Rocket
Not included in your delivery
4
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200⁰C. Chop the potato into wedges about the size of your index finger (no need to peel). Pop the wedges onto a baking tray and drizzle over some oil. Add 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 until golden and crispy, 25-30 mins. 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 into a mixing 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. Add the burgers and cook for 12 mins. 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 set aside, off the heat, for 3-4 mins for the cheese to melt. Pop the brioche buns on a baking tray and place on the middle shelf of your oven. Warm for 3-4 mins.
Squeeze the lemon juice into a mixing bowl along with the olive oil (amount specified in the ingredient list), a pinch of salt, a grind of black pepper and a pinch of sugar (if you have some). Whisk with a fork and then add the cucumber and rocket. Toss together. Serve the burgers in the buns with some salad and wedges on the side. Enjoy!
