Crispy Bacon Beef Burger and Creamy Truffle Sauce
with Cheesy Fries and Baby Leaf Salad
Pairing beef burgers with streaky bacon rashers, this indulgent Crispy Bacon Beef Burger and Creamy Truffle Sauce brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten May contain traces of: Milk, Egg, Soya)
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove**
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
240 grams
British Beef Mince
4 rasher(s)
British Streaky Bacon
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Truffle Zest
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
2 tbsp
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the burger buns.
Halve the baby plum tomatoes.
In a medium bowl, add the tomatoes, olive oil for the dressing (see pantry for amount) and a pinch of salt and pepper. Toss to coat, then set aside.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, half the hard Italian style cheese, the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto one side of a lined baking tray. Lay the bacon in a single layer onto the other side of the tray.
Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.
When the fries have 5 mins remaining, remove from the oven and sprinkle over the remaining hard Italian style cheese. Toss to coat, then return to the oven for the remaining time.
Meanwhile, heat a small saucepan on medium-high heat.
Add the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Stir to combine and bring to the boil, 1 min.
Remove from the heat, then stir through the truffle zest.
Pop the burger buns into the oven to warm through, 2-3 mins.
When you're ready to serve, top the bun bases with a small handful of baby leaves, then a beef burger. Top with the bacon rashers (2 per person).
Spoon over some of your truffle sauce, then sandwich shut with the bun lids.
Add the remaining baby leaves to the tomato bowl and toss to coat in the dressing.
Serve your craft burgers with the cheesy fries and salad alongside. Pour the remaining sauce into a pot for dipping.
Enjoy!
