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Hawaiian Inspired Bacon Cheeseburger

Hawaiian Inspired Bacon Cheeseburger

with Pineapple, Wedges and Baby Gem & Tomato Slaw

Street Food
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This Hawaiian Inspired Bacon Cheeseburger is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:SulphitesMilkCereals 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 conflict 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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 sachet

Sriracha

1 tin(s)

Pineapple Rings

240 grams

Beef Mince

2 unit(s)

Medium Tomato

1 unit(s)

Baby Gem Lettuce

1 sachet

Red Wine Vinegar

(ContainsSulphites)

120 grams

Coleslaw Mix

60 grams

Mature Cheddar Cheese

(ContainsMilk)

4 unit(s)

Streaky Bacon

2 unit(s)

Glazed Burger Bun

(ContainsCereals containing gluten)

Not included in your delivery

¼ tsp

Salt for the Burger (1 tsp)

2 tbsp

Mayonnaise

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4314 kJ
Energy (kcal)1031 kcal
Fat51.6 g
of which saturates19.1 g
Carbohydrate89.3 g
of which sugars23.4 g
Protein51 g
Salt3.51 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Grater
Frying Pan
Kitchen Paper
Lid
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel) and pop onto a 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.

2

Meanwhile, in a large bowl, combine half the sriracha, 1/2 tbsp of pineapple juice per person and the salt for the burgers (see ingredients for amount), 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.

3

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

4

In a large bowl, combine the red wine vinegar with the olive oil and sugarfor the dressing (see ingredients for both amounts). Season with salt and pepper.
Add the chopped pineapple, chopped tomatoes, chopped lettuce and coleslaw mix to the dressing. Toss to coat, then set the slaw aside.
Grate the Cheddar cheese.
In a small bowl, combine the mayonnaise (see ingredients for amount) with the remaining sriracha (add less if you don't like heat), then set aside.

5

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once 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 lined with kitchen paper and cover to keep warm.
Keep the pan on high heat and lay in the burgers. Fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

6

When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.
Meanwhile, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.
When everything is ready, spread some sriracha mayo in each bun base, then layer with the lettuce leaves, tomato slices, crispy bacon, cheesy burgers and pineapple rings. Top with the lid.
Serve with the wedges and slaw alongside. Enjoy!