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Melt in the Middle Beef Burgers and Fries
Melt in the Middle Beef Burgers and Fries

Melt in the Middle Beef Burgers and Fries

with Bacon and Blue Cheese Topped Wedge Salad

Pairing beef burgers with smoked bacon lardons, these indulgent Melt in the Middle Beef Burgers and Fries bring a restaurant quality experience straight into your home.

Tags:
High Protein
Allergens:
Milk
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 35 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

60 grams

Mature Cheddar Cheese

(Contains: Milk)

10 grams

Breadcrumbs

(Contains: Cereals containing gluten)

240 grams

British Beef Mince

90 grams

British Smoked Bacon Lardons

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

75 grams

Soured Cream

(Contains: Milk)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

2 unit(s)

Burger Buns

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

22.5 grams

Onion Marmalade

30 grams

Crumbled Blue Cheese

(Contains: Milk)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1.5 tbsp

Water for the Dressing

Nutritional information

Energy (kJ)4260 kJ
Energy (kcal)1018 kcal
Fat48.5 g
of which saturates23.5 g
Carbohydrate89.2 g
of which sugars14.1 g
Dietary Fibre9 g
Protein57 g
Salt3.9 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Bowl
Garlic Press
Pan
Small Bowl

Instructions

Cook the Chips
1

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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, 30-35 mins. Turn halfway through.

Shape the Burgers
2

Meanwhile, peel and grate the garlic (or use a garlic press). Cut the Cheddar in half widthways. Keep one chunk of cheese per person aside, then grate the rest. 

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper, then mix together with your hands. 

Roll the mince into even-sized balls. Shape into 2cm thick burgers around a chunk of cheese, ensuring they’re well sealed, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Time to Bake
3

After the chips have cooked for 10 mins, pop the burgers onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Fry the Bacon
4

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

Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins.

Once cooked, transfer the lardons to a bowl but keep the bacon fat in the pan. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Finish your Prep
5

Next, halve the baby gem lengthways through the root, then cut each half lengthways into 3 wedges. Halve the baby plum tomatoes.

In a small bowl, mix together the soured cream, cider vinegar and water for the dressing (see pantry for amount). Season with salt and pepper, then set the dressing aside.

When everything's nearly ready, place the grated cheese on top of the burgers and bake until the cheese is melted, 3-4 mins.

Halve the burger buns and pop into your oven to warm through, 2-3 mins.

Stack and Serve
6

When everything's ready, spread the onion marmalade over the bun bases and top with a cheesy burger. TIP: Scoop up any escaped cheese from the baking tray and pile on top. Sandwich shut with the bun lids.

Share the baby gem wedges, cut-side up, and tomatoes between your plates, and drizzle with the soured cream dressing.

Sprinkle over the crispy bacon and as much blue cheese as you'd like. 

Serve the chips alongside.

Enjoy!

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