Fondue Dip Bacon Cheeseburger
with Garlicky Fries and Bacon Topped Baby Gem and Tomato Salad
- Milk
- Sulphites
- Wheat
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Milk
- Egg
- Soya
Pairing beef burgers with smoked bacon lardons, these indulgent Melt in the Middle Beef Burgers and Fries bring a restaurant quality experience straight into your home.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
125 grams
Baby Plum Tomatoes
60 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
8 rasher(s)
British Streaky Bacon
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Milk, Egg, Soya)
40 grams
Onion Marmalade
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
15 grams
Butter for the Sauce
1 tbsp
Plain Flour
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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, 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, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Halve the baby plum tomatoes. Grate the cheese.
In a small bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set the dressing aside.
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and half the garlic. 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 one side of a lined baking tray. Lay the bacon in a single layer onto the other side of the baking tray.
Once the chips are halfway through, bake the burgers and bacon 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. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When the chips have 5 mins left, scatter over the remaining garlic and toss together. Return to the oven for the last 5 mins.
While everything bakes, heat the butter (see pantry for amount) in a small saucepan until melted, sprinkle over the flour (see pantry for amount) and cook on a low heat, stirring frequently, for 1-2 mins - you've made a roux!
Stir in the chicken stock and gradually pour in the water for the sauce (see pantry for amount), stirring constantly, until there are no lumps, 2-3 mins.
Then, stir in the creme fraiche and Cheddar until thickened and the cheese has melted, 2-3 mins more. Season with pepper. Set aside and cover to keep warm.
Once the bacon is cooked, chop half the bacon rashers widthways into 1cm pieces (use scissors if easier).
When everything's nearly ready, halve the burger buns and pop into your oven to warm through, 2-3 mins.
Add the baby gem and tomatoes to the dressing and toss together.
When everything's ready, spread the onion marmalade over the bun bases. Top with the burger buns, spoon on some of the fondue style cheese sauce and top with the whole bacon rashers. Sandwich shut with the bun lids.
Serve the baby gem salad and garlicky chips alongside. Serve the remaining fondue sauce alongside for dipping.
Scatter the chopped bacon over the baby gem salad to finish.
Enjoy!
