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 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.
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 conflict 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.
450 grams
Potato
225 grams
Pork and Oregano Sausage Meat
(ContainsSulphites)30 grams
Mature Cheddar Cheese
(ContainsMilk)40 grams
Onion Marmalade
125 grams
Baby Plum Tomatoes
2 unit(s)
Seeded Burger Bun
(ContainsCereals containing gluten, Egg, Soya)½ unit(s)
Lemon
2 tbsp
Olive Oil for the dressing
40 grams
Rocket
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!