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Crispy Bacon Beef Burger and Creamy Truffle Sauce
Crispy Bacon Beef Burger and Creamy Truffle Sauce

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.

Tags:
High Protein
Allergens:
Cereals containing gluten
Wheat
Milk
Egg

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.

Total45 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove**

10 grams

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

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

Nutritional information

Energy (kJ)4288 kJ
Energy (kcal)1025 kcal
Fat49.6 g
of which saturates22.8 g
Carbohydrate84.8 g
of which sugars9.6 g
Dietary Fibre8.3 g
Protein54.7 g
Salt3.8 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Medium Bowl
Large Bowl
Small sauce pan

Instructions

Eyes on the Fries
1

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.

Do the Prep
2

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).

Make the Burgers
3

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.

Time to Bake
4

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.

Make the Sauce
5

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.

Assemble and Serve
6

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! 

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