Classic Sausage Burger

Name: Classic Sausage Burger with Onion Marmalade, Wedges and Salad
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 225 British Pork and Oregano Sausage Meat; 30 Mature Cheddar Cheese; 40 Onion Marmalade; 125 Baby Plum Tomatoes; 2 Burger Buns; ½ Lemon; 40 Wild Rocket; 2 Olive Oil for the Dressing

with Onion Marmalade, Wedges and Salad

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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.

Allergens:

Schwefeldioxide und Sulfite

•Milk

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.

Total30 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

225

British Pork and Oregano Sausage Meat

(Contains: Schwefeldioxide und Sulfite)

Mature Cheddar Cheese

(Contains: Milk)

Onion Marmalade

125

Baby Plum Tomatoes

Burger Buns

Lemon

Wild Rocket

Not included in your delivery

Olive Oil for the Dressing

Nutritional information

Energy (kcal)885 kcal

Energy (kJ)3705 kJ

Fat37.4 g

of which saturates14 g

Carbohydrate109.5 g

of which sugars20.5 g

Protein31.7 g

Salt2.4 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Mixing Bowl

•Spatula

•Grill Pan

•Spoon

•Grater

•Lid

•Fork

•Plate

Instructions

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season salt and pepper. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Pop the sausage meat in a mixing bowl. Loosen up with your hands 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 12-14 mins. Turn them two or three times to stop them burning (although you do want them nicely browned). IMPORTANT: 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. Halve the tomatoes. Cut the burger 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. Meanwhile, pop the burger buns on a baking tray and place on the middle shelf of your oven. Warm for 3-4 mins.

Meanwhile, squeeze the lemon juice into a mixing bowl along with the olive oil (see ingredients for amount), a pinch of salt, pepper and sugar (if you have some). Whisk with a fork and then add the tomato and rocket. Toss together. Serve the burgers in the buns with some salad and wedges on the side. Enjoy!