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Hawaiian Double Bacon Burger

Hawaiian Double Bacon Burger

with Cheese, Pineapple and Sriracha

Street Food
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Allergens:SulphitesSesameMilkGlutenEggSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potato

240 grams

Beef Mince

1 sachet

Sriracha

1 tin(s)

Pineapple Rings

2 unit(s)

Vine Tomatoes

1 unit(s)

Baby Gem Lettuce

1 sachet

Red Wine Vinegar

(ContainsSulphites)

½ sachet

Sesame Oil

(ContainsSesame)

1 bag(s)

Coleslaw Mix

2 block(s)

Cheddar Cheese

(ContainsMilk)

2 unit(s)

Seeded Burger Bun

(ContainsGluten, Egg, Soya)

1 sachet

Mayonnaise

(ContainsEgg)

4 unit(s)

Streaky Bacon

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4550 kJ
Energy (kcal)1088 kcal
Fat54.0 g
of which saturates19.0 g
Carbohydrate101 g
of which sugars20.0 g
Protein49 g
Salt2.44 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Bowl
Plate
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel) and pop on a baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.

2

Meanwhile, pop the beef mince in a bowl along with half the sriracha and 0.5 tbsp per person of pineapple juice. Season with salt and pepper, then use your hands to combine well. Shape into 1 burger per person (make them about the same width as the buns) then set aside on a plate. IMPORTANT: Remember to wash your hands after handling raw meat!

3

Set aside 1 slice of pineapple per person, then drain and roughly chop the rest. Cut 1 slice of tomato per person and set aside, then chop the rest into 2cm chunks. Trim the root from the lettuce, remove and reserve one leaf per person, then halve the lettuce lengthways and thinly slice widthways.

4

In a large bowl, combine the red wine vinegar, sesame oil and a pinch of salt and pepper. Add the chopped pineapple, chopped tomatoes, chopped lettuce and coleslaw mix. Toss to coat then set aside. Grate the cheddar cheese and split open the burger buns. In a small bowl, combine the mayonnaise with the remaining sriracha.

5

Heat a splash of oil in a frying pan on medium-high heat. When hot, add the pineapple rings and bacon to the pan. Cook until the pineapple is golden and the bacon is cooked through, 2-3 mins each side. Transfer to a plate and wrap with foil. Keep the heat high and lay in the burgers. Fry until browned on the outside, 2 mins each side. Lower the heat to medium and cook for a further 3-4 mins each side. IMPORTANT: The burgers are cooked when no longer pink in the middle.

6

When the burgers are cooked, remove the pan from the heat. Divide the cheese between each burger. Cover the pan with foil - this will allow the cheese to melt. Meanwhile, warm the buns in your oven for 1-2 mins. Divide the wedges and salad between your plates. Spread a little sriracha mayo in each bun then fill with lettuce, tomato, bacon, the burger and pineapple slice. Serve the remaining sriracha mayo alongside. Enjoy!