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British Recipes

Festive Pulled Beef and Gravy Burger

Festive Pulled Beef and Gravy Burger

Festive Pulled Beef and Gravy Burger

Cheesy Pulled Beef Burger, Redcurrant Gravy, Rosemary Chips and Roasted Garlic Slaw

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Serve up a festive feast this winter! Super indulgent and packed full of flavour, this Festive Pulled Beef and Gravy Burger is your favourite burger brought to the next level.

Allergens:

Milk

•Sulphites

•Celery

•Egg

•Mustard

•Cereals containing gluten

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

2 unit(s)

Garlic Clove**

30 grams

Mature Cheddar Cheese

(Contains: Milk)

280 grams

Slow Cooked Beef

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten)

25 grams

Redcurrant Jelly

Nutritional information

Energy (kJ)2862 kJ

Energy (kcal)684 kcal

Fat21.9 g

of which saturates8.2 g

Carbohydrate78.2 g

of which sugars15 g

Protein46.3 g

Salt2.3 g

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

Utensils

•Baking Tray

•Grater

•Aluminum Foil

•Lid

•Large Saucepan

•Medium Bowl

•Kitchen Shears

Instructions

Chip, Chip, Hooray

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 chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, 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.

Prep Time

2

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel on the same tray as the chips until soft, 10-12 mins.

Meanwhile, grate the cheese.

Groovy Gravy

3

Heat a large saucepan with a tight-fitting lid on medium-high heat. Add the slow cooked beef along with the juices from the packet.

Stir in the red wine jus paste. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Shred the Beef

4

While everything cooks, in a medium bowl, mix together the coleslaw mix and mayonnaise. Season with salt and pepper, then set aside.

Once the beef is tender, remove the lid and shred the beef. Season with salt and pepper, then remove from the heat.

Add a splash of water if the gravy looks a little too thick.

Finishing Touches

5

Halve the burger buns and pop them into the oven to warm through, 2-3 mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix into the coleslaw.

Serve up your Festive Feast

6

When everything's ready, transfer the burger buns to your serving plates. Spread the redcurrant jelly over the lids.

Top the bun bases with the gravy pulled beef, then a handful of cheese. Sandwich shut with the bun lids.

Serve with your rosemary chips and roasted garlic slaw alongside.

Enjoy!

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