Double Bacon & Double Beef Cheeseburger
with Burger Sauce, Stovetop Mac & Cheese and Ranch Side Salad
- Wheat
- Cereals containing gluten
- Milk
- Barley
- Egg
- Mustard
- Mustard
- Soya
- May contain traces of allergens
- Celery
- Egg
- Milk
- Oats
- Cereals containing gluten
- Rye
- Barley
Pairing beef mince with bacon rashers, this indulgent Crispy Bacon and Beef Cheeseburger brings a restaurant quality experience straight into your home.
Ingredients
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
480 grams
British Beef Mince
60 grams
Red Leicester
(Contains: Milk)
8 rasher(s)
British Streaky Bacon
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
125 grams
Baby Plum Tomatoes
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
30 grams
Burger Sauce
(Contains: Egg, Mustard)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
25 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a large bowl, combine the breadcrumbs, 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 the mince into even-sized balls, then shape into 1cm thick burgers, 2 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 lightly oiled baking tray.
Grate the Red Leicester cheese.
Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni.
Lay the bacon rashers alongside the burgers and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When the burgers have 4 mins left, sprinkle a third of the cheese onto each. Return to the oven for the remaining time to allow the cheese to melt.
Meanwhile, when your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.
Trim the baby gem, halve lengthways, then thinly slice. Halve the baby plum tomatoes.
When the macaroni is cooked, drain in a colander and pop back into the pan.
Pour in the water for the sauce (see pantry for amount) and chicken stock paste, then pop on medium-high heat. Bring to the boil, stirring continuously, then remove from the heat.
Vigorously stir in the creme fraiche and remaining cheese until melted, 1-2 mins. Taste and season with salt and pepper.
Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.
In a medium bowl, toss together the tomatoes, sliced baby gem and ranch dressing. Season with salt and pepper.
When everything's ready, spread the burger sauce over your bun bases and lids. Stack on the cheeseburger patties and the bacon rashers in between the patties.
Serve your burgers with the salad and mac & cheese alongside.
Explore Similar Recipes
