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Loaded Sausage and Bacon Cheeseburger
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Loaded Sausage and Bacon Cheeseburger

Loaded Sausage and Bacon Cheeseburger

with Cheesy Bacon Wedges and Roasted Garlic Slaw

Pairing herby sausage meat with streaky bacon rashers, this indulgent Loaded Sausage and Bacon Cheeseburger brings a restaurant quality experience straight into your home.

Tags:
Family Friendly
Allergens:
Milk
Gluten
Schwefeldioxide und Sulfite
Egg
Senf

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 grams

Potatoes

2 unit(s)

Garlic Clove

1 unit(s)

Baby Gem Lettuce

60 grams

Mature Cheddar Cheese

6 rasher(s)

British Streaky Bacon

225 grams

British Pork and Oregano Sausage Meat

64 grams

Mayonnaise

120 grams

Coleslaw Mix

2 unit(s)

Burger Buns

22.5 grams

Onion Marmalade

Not included in your delivery

½ tsp

Water

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Nutritional information

Energy (kJ)5008 kJ
Energy (kcal)1197 kcal
Fat66.1 g
of which saturates25 g
Carbohydrate100 g
of which sugars17.2 g
Dietary Fiber12.2 g
Protein53.4 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Pan
Medium Bowl
Large Bowl

Instructions

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. 

2

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the potato tray and roast in the oven until soft, 10-12 mins.

Trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways.

Grate the cheese.

3

Heat a drizzle of oil in a large frying pan on a medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, pop the sausage meat into a medium bowl and season with pepper. Mix together with your hands.

Roll the 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 meat.

4

Return your (now empty) frying pan to medium-high heat with a drizzle of oil if needed (no need to clean).

Once hot, add the sausage burgers and fry until browned and cooked through, 10-12 mins total. Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Once cooked, remove the pan from the heat. Carefully place half the grated 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.

5

When the wedges have 5 mins left, chop up 1 rasher of crispy bacon per person.

Sprinkle the chopped bacon and remaining cheese over the wedges. Bake until the cheese has melted, 2-3 mins.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop it into a large bowl with the water for the mayo (see pantry for amount) and half the mayo. Season with salt and pepper, then mix well.

Add the coleslaw mix and chopped baby gem to the bowl and toss to coat.

6

Halve the burger buns and pop onto a baking tray and into the oven to warm through, 2-3 mins.

Spread the remaining mayo on the bun bases, then top with a whole lettuce leaf, a cheesy burger and 2 rashers of crispy bacon. Spread the onion marmalade onto the bun lids and sandwich shut.

Serve with the cheesy bacon wedges and slaw alongside.

Enjoy!

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