Fig Jam and Goat's Cheese Beef Burger
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Fig Jam and Goat's Cheese Beef Burger

with Maple Bacon Wedges and Balsamic Salad

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

450 grams


2 unit(s)

Garlic Clove

1 sachet(s)

Dried Rosemary

10 grams


(Contains Cereals containing gluten)

240 grams

British Beef Mince

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

60 grams

Bacon Lardons

1 sachet(s)

Maple Syrup

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

50 grams

Baby Leaf Mix

40 grams

Fig Jam

75 grams

Goat's Cheese

(Contains Milk)

Not included in your delivery

¼ tsp


2 tbsp

Water for the Beef

½ tsp


1 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)4300 kJ
Energy (kcal)1028 kcal
Fat50.7 g
of which saturates18.4 g
Carbohydrate96.5 g
of which sugars21.5 g
Protein49.6 g
Salt3.14 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 2cm wide wedges (no need to peel).

Pop the wedges 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.


Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, dried rosemary, breadcrumbs, salt and water for the beef (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 a large baking tray. When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, in a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside.


Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the maple syrup to the pan, stir to coat the bacon, then remove from the heat.


Just before everything is ready, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.

Add the baby leaves to the dressing bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.


When everything's ready, spread the mayo (see pantry for amount) over the bun bases. Spread the fig jam on the bun lids.

Top the bases with the burger, then crumble over the goat's cheese. Follow with some salad, then sandwich shut with the bun lids.

Serve the wedges and remaining salad alongside. Sprinkle the maple bacon over the wedges to finish.