Classic Sausage Burger
with Onion Marmalade, Wedges and Salad
- Sulphites
- Milk
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.
Ingredients
450
Potatoes
225
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
30
Mature Cheddar Cheese
(Contains: Milk)
40
Onion Marmalade
125
Baby Plum Tomatoes
2
Burger Buns
½
Lemon
40
Wild Rocket
Not included in your delivery
2
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The onion marmalade is a standout addition, pairing well with the pork and cheese; opinions on the sausage meat itself are mixed, with some finding it full of flavour and others feeling it needed more seasoning.
- Ease of prep: Aside from roasting the wedges, this comes together quickly and is straightforward enough for older children to help with.
- Suggestions: Shape the burgers thinly and cook on medium heat to avoid burning the outside before the centre is done. Adding breadcrumbs to the sausage meat helps it hold together and reduces stickiness; a light flour dusting on your hands also helps when shaping. Consider adding paprika or mixed spices to the wedges, as plain salt and pepper can leave them tasting bland. Some found the salad dressing sharp; using less red wine vinegar or swapping to balsamic gives a softer result.
- Next-day meals: The onion marmalade and dressed salad are best used fresh, as the leaves can wilt quickly once dressed.
