Double Cheese Baked BBQ Burgers

Name: Double Cheese Baked BBQ Burgers with Wedges and Salad
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 1 Garlic Salt; 10 Panko Breadcrumbs; 240 British Beef Mince; 1 Medium Tomato; 1 Cider Vinegar; 30 Mature Cheddar Cheese; 30 Red Leicester; 32 BBQ Sauce; 2 Seeded Burger Bun; 2 Water for the Breadcrumbs; 1 Olive Oil for the Dressing; 40 Wild Rocket

with Wedges and Salad

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These Double Cheese Baked BBQ Burgers are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Sulphites

•Milk

•Egg

•Soya

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.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Salt

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Beef Mince

Medium Tomato

Cider Vinegar

(Contains: Sulphites)

Mature Cheddar Cheese

(Contains: Milk)

Red Leicester

(Contains: Milk)

BBQ Sauce

Seeded Burger Bun

(Contains: Cereals containing gluten, Egg, Soya)

Wild Rocket

Not included in your delivery

Water for the Breadcrumbs

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3571 kJ

Energy (kcal)854 kcal

Fat37.1 g

of which saturates16.9 g

Carbohydrate89.8 g

of which sugars10.1 g

Protein42.9 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Baking Dish

•Baking Paper

•Grater

Instructions

Preheat your oven to 200°C.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Put the garlic salt, breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl, then mix to combine.
Add the beef mince. Season with salt and pepper, then mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a lined or lightly oiled baking tray 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.

Meanwhile, chop the tomatoes into 2cm pieces.
Put the cider vinegar and olive oil for the dressing (see ingredients for amount) into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any).
Mix together and add the tomatoes. Stir to combine and set aside.
Grate the Cheddar and Red Leicester.

Once the burgers and wedges are cooked, transfer the wedges to the bottom of your oven.
Remove the burgers from your oven and carefully pile the cheese on top of them, followed by the BBQ sauce.
Turn your oven to grill setting, then pop your burgers under and grill until the cheese has melted, 2-3 mins.

Meanwhile, halve the burger buns. Pop onto a baking tray and into your oven to warm through, 2-3 mins.
Sandwich the burgers and a handful of rocket per person into your buns.
Add the remaining rocket to the dressing and toss to coat.
Serve the burgers with the wedges and salad alongside.
Enjoy!