Classic Sausage Burger
with Potato Wedges and Salad
- Sulphites
- Cereals containing gluten
- Milk
- Celery
- Soya
- Nuts
- Fish
- Milk
- Egg
- Mustard
- May contain traces of allergens
This fuss-free recipe will take your burger making skills to the next level. To avoid a saucer shaped burger, make an indentation with your thumb in the centre of the 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 it helps the meat cook evenly, maintaining its shape as it shrinks during cooking! Over to you, chef!
Ingredients
340 grams
Pork Sausage Meat
(Contains: Sulphites, Cereals containing gluten May contain traces of: Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
3 unit(s)
Brioche Bun
15 grams
Honey
40 grams
Onion Marmalade
50 grams
Baby Leaf Mix
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Lemon
1 sachet(s)
Tomato Ketchup
1 unit(s)
Carrot
¾ unit(s)
Cucumber
(May contain traces of: Celery)
700 grams
Potatoes
½ pot(s)
Dried Thyme
Not included in your delivery
3 tbsp
Olive Oil
Instructions
Preheat your oven to 200⁰C. Chop the potato (no need to peel!) into wedges about the size of your index finger (no need to peel). Pop them onto a large baking tray in a single layer and drizzle over some oil. Add a pinch of salt. Give the tray a good shake and then roast on the top shelf of your oven until golden and crispy, about 30 mins. Turn halfway through to make sure they brown evenly.
Put the sausagemeat into a mixing bowl with the dried thyme (if your kids don't like things herby, only mix the thyme into the adults' burgers). Mix with your hands and shape into patties (one per person). Tip: To stop the mixture getting too sticky wet your hands slightly first. Remember to wash your hands and equipment after handling raw meat!
Heat a splash of oil in a frying pan on medium heat. Add the burgers and cook for 10-12 mins. Carefully 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 stir the onion marmalade to loosen it. Cut the cucumber in half lengthways. Slice half of it into thin half moons and the other half into batons. Peel the carrot and remove the top and bottom, then chop into batons. Cut the brioche buns in half.
When the burgers are cooked, remove the pan from the heat. Place some cheese on top of each burger, followed by a spoonful of the onion marmalade on the adults' burgers (we've given you some ketchup for the kids later). Place a lid on the pan (or wrap tightly in foil), set aside off the heat for the cheese to melt, 3-4 mins. Put the brioche buns on another baking tray, warm on the middle shelf of your oven for 2-4 mins.
Squeeze the lemon juice into a small bowl. Add the honey, olive oil (amount specified in the ingredient list), a pinch of salt and a grind of black pepper. Whisk with a fork. Pop the sliced cucumber and mixed baby leaves in another bowl. Serve the burgers in the buns (with some tomato ketchup on the kids' burgers!) some salad, cucumber and carrot batons and wedges on the side. Dress the salad for those who want it. Enjoy!
