Juicy Cheese Burger
with Sweet Potato Wedges and Rocket Salad
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!
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.
Ingredients
240
Beef Mince
20
Panko Breadcrumbs
2
Brioche Bun
2
Medium Tomato
1
Sweet Potato
30
Mature Cheddar Cheese
(Contains Milk)
1
Tomato Ketchup
40
Wild Rocket
1
Dried Oregano
1
Garlic Salt
Nutritional information
Utensils
Instructions
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!
