"What's more British than cheese and onion?" our Chef André asks. "Mint and lamb, perhaps?" he replies. So, go on, get stuck in - and let us know what you think of it!!
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.
/ serving 4 people
/ serving 4 people
King Edward Potato
Baby Gem Lettuce
Mature Cheddar Cheese(ContainsMilk)
Dijon Mustard(ContainsMustard, Sulphites)
White Wine Vinegar(ContainsSulphites)
Brioche Bun(ContainsMilk, Egg, Cereals containing gluten, Soya)
Pre-heat your oven to 200 degrees. Cut the potatoes in half lengthways and them into wedges approximately the size of your thumb. Pop them onto a roasting tray and drizzle with a splash of oil and a generous pinch of salt. Toss well and roast them in your oven for 30 mins. Turn your potatoes after 15 mins to make sure they brown evenly. You will also add the sliced red onion when turning the potatoes.
While your potatoes cook, cut the red onion in half through the root and peel. Thinly slice one half into half moon shapes and keep to one side to add to your potatoes later. Cut the other half into as small cubes as you can.
Peel and grate the garlic. Finely chop the mint leaves.
Pop the lamb mince in a mixing bowl and add the finely chopped red onion, garlic and two-thirds of the mint leaves. Add a pinch of salt and a good grind of black pepper. Mix everything together and shape into equal-sized patties.
Remove the root from the baby gem lettuce and separate the leaves. Chop the ends off the cucumber, quarter the cucumber lengthways and then scrape out the seeds with a spoon. Cut the strips of cucumber into 2cm chunks. Add the chopped cucumber and your leftover mint to the baby gem lettuce.
Get the kids to grate your cheese and help make your dressing. Mix the Dijon mustard with the white wine vinegar. Slowly mix in the olive oil (as stated above) and season with a pinch of salt.
Once your potatoes have been cooking for 15 mins, mix in your sliced red onion. Toss well to make sure the onions are evenly distributed and then return the tray to your oven for another 15 mins.
While your potatoes finish cooking, heat a frying pan over a high heat and add a splash of oil. When the oil is hot, add your burgers to the pan and cook for 5 mins. Keep the heat high to make sure they brown nicely. Turn after 5 mins and cook for 5 mins more. Tip: The burgers are cooked when the centre is no longer pink.
When your potatoes are cooked, remove the tray from your oven and heat your grill to high. Slice the brioche buns in half and toast under your grill until goldenbrown.
Once toasted, remove them from the grill. Sprinkle all of the grated cheese on top of your potatoes and pop them under your grill. Grill for 2 mins or until the cheese is bubbling and then remove.
Toss your salad in the dressing and put a couple of leaves on the bottom part of your bun. Top with a burger and then pop on the top.
Serve with a generous portion of your cheesy, onion chips and some salad. Enjoy!