HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJuicy Cheese Burger
Juicy Cheese Burger

Juicy Cheese Burger

with Sweet Potato Wedges and Rocket Salad

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Oregano is one of the nation’s most loved herbs. But while we sprinkle it into pasta sauces and lasagnes with ease, our burgers often lack this tasty herb. Well, no more! This beef burger is as happy as can be with its new Italian buddy, oregano. And don’t forget to add this amazing Stokes ketchup. It’s DELICIOUS!

Allergens:EggCereals containing GlutenSoyaMilkCelery

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Small Sweet Potato

½ tsp

Garlic Salt

2 bun

Brioche Bun

(ContainsEgg, Cereals containing Gluten, Soya, Milk)

30 grams

Mature Cheddar Cheese


250 grams

Beef Mince

¾ tsp

Dried Oregano

20 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 tbsp

Tomato Ketchup


2 unit(s)

Vine Tomatoes

1 bag(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3372 kJ
Energy (kcal)806 kcal
Fat26.0 g
of which saturates12.0 g
Carbohydrate106 g
of which sugars25.0 g
Protein41 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potato into wedges about the size of your index finger (no need to peel!). Spread in a single layer on a baking tray (use two baking trays if you can't spread out the wedges in a single layer - you don't want to crowd them!). Sprinkle over half the garlic salt and cook on the top shelf of your oven until browned on the outside, 25-30 mins.


Split each brioche bun in half and grate the cheddar cheese. In a bowl combine the beef mince, remaining garlic salt, dried oregano, panko breadcrumbs, half the ketchup and a few grinds of black pepper. Divide the beef mixture into equal portions, one per person, then, with your hands, form into burger patties roughly 1½cm thick. TIP: Remember to wash your hands after handling raw meat!


Heat a splash of oil in a frying pan on medium-high heat. Once hot, gently add in the burger patties and cook for 5-7 mins on each side, or until the meat is fully cooked with no pink bits remaining. When ready, pop the cheese on top of the burgers, turn the heat to low and add a splash of water to the pan. Cover with a lid or some foil and leave for 2-3 mins so the cheese melts.


While the burgers cook, cut one slice of tomato per person and chop the rest into 2cm chunks. Put the chunks into a bowl with three quarters of the rocket.


When the burgers are cooked, remove them from the pan and allow to rest on a board for a couple of mins. Wipe out the pan with some kitchen paper and pop back on medium-high heat. Toast the buns in your pan for 1-2 mins on each side.


Drizzle a little oil over the rocket and tomato salad and add a pinch of salt and pepper. Spread a little of the remaining ketchup on each toasted bun. Place a burger on top, then add a tomato slice and some remaining rocket. Serve with the sweet potato wedges and salad on the side. Enjoy!