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Herby Burgers and Streaky Bacon
Herby Burgers and Streaky Bacon

Herby Burgers and Streaky Bacon

with Wedges and Chimichurri Tomato Salad

These Herby Burgers and Streaky Bacon are crowd pleasers and get the family around the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Sulphites

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.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Flat Leaf Parsley

1

Red Chilli

1

Garlic Clove**

1

Dried Oregano

10

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Beef Mince

125

Baby Plum Tomatoes

12

Red Wine Vinegar

(Contains: Sulphites)

2

Burger Buns

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

4

British Streaky Bacon

Not included in your delivery

¼

Salt for the Breadcrumbs

2

Water for the Breadcrumbs

2

Olive Oil for the Dressing

2

Mayonnaise

Nutritional information

Energy (kcal)899 kcal
Energy (kJ)3760 kJ
Fat47.1 g
of which saturates13.5 g
Carbohydrate78.5 g
of which sugars9.4 g
Protein44.8 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Bowl

Instructions

Roast the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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, 25-35 mins. Turn halfway through.

Get Prepped
2

Meanwhile, finely chop the parsley (stalks and all).

Halve the chilli lengthways, deseed and finely chop.

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

Make your Burgers
3

In a large bowl, combine the garlic, oregano, half the parsley and half the chilli. Mix in the breadcrumbs, salt and water for the breadcrumbs (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. 

Time to Bake
4

Pop the burgers and the streaky bacon rashers onto a baking tray (use another tray if necessary). Bake on the middle shelf of your oven until the burgers are cooked through and the bacon is golden brown and crispy, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.

Make the Chimichurri Salad
5

Meanwhile, halve the tomatoes and pop them into a bowl.

Add the remaining parsley and chilli along with the red wine vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together.

Just before the wedges are cooked, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Finish and Serve
6

When everything's ready, spread some mayo (see pantry for amount) on the base of each bun. Add the burger and crispy bacon rashers on top, then sandwich shut with the bun lid.

Serve with the potato wedges and chimichurri tomato salad alongside.

Enjoy!

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