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Mozzarella Topped Burgers Q3

Mozzarella Topped Burgers Q3

with Wedges and Salad
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
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Protein
: 
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Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Barley
  • Cereals containing gluten
  • Milk
  • Sulphites
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

11.25 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

¾ pot(s)

Dried Italian Herbs

360 grams

British Beef Mince

3 unit(s)

Brioche Bun

2 unit(s)

Medium Tomato

¾ ball(s)

Mozzarella

(Contains: Milk)

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

2 sachet(s)

Tomato Ketchup

30 grams

Grated Hard Italian Style Cheese

1 unit(s)

Cucumber

(May contain traces of: Celery)

700 grams

Potatoes

Not included in your delivery

2 tbsp

Olive Oil

/ per serving
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Put the beef mince in a mixing bowl with the Worcester sauce and half the Italian herbs. Season with a pinch of salt and a grind of pepper. Combine well using your hands and shape into one burger per person. Tip: Try to make the patties the same diameter as the buns. Keep to one side. Tip: Remember to wash your hands after handling raw meat!

2

Chop the potato (no need to peel!) into wedges about the size of your index finger. Pop on a baking tray, drizzle over some oil and season with salt and pepper. Toss to coat, then spread out into a single layer and roast on the top shelf of your oven for 20-25 mins. Turn halfway through cooking.

3

Put a drizzle of oil in a frying pan over medium-high heat. When hot, carefully lay in your burgers and fry until browned all over and cooked through. Tip: The burgers are cooked when they are no longer pink in the middle. This should take about 15 mins, carefully turning every 3-4 mins.

4

As the burgers sizzle, cut one slice of mozzarella per person, about ½cm thick.  Put the ketchup in a small bowl. Mix in half the hard Italian cheese and the remaining Italian herbs (if liked). Quarter the cucumber lengthways and chop into 1cm chunks. Chop the tomato into 1cm pieces, mix together in a large bowl. Put the balsamic vinegar and olive oil (see ingredients for amount) in another small bowl. Keep to one side.

5

When the burgers are almost done, lay a slice of mozzarella on top of each burger. Sprinkle over the remaining hard Italian cheese. Add a splash of water to the pan and pop on a lid. Cook for 2-3 mins. The steam will help melt the cheese! When the wedges are done, remove them from the oven. Halve the buns and put on another baking tray, warm through, 2-3 mins.

6

When everything is ready, spread some of the herby ketchup on each half of the buns. Sandwich the pizza burgers between the buns and serve alongside plenty of wedges. The salad is up to you: kids may just want plain chopped tomato and cucumber, but for a more interesting side, toss the tomatoes and cucumber in the balsamic dressing with a pinch of salt and pepper. When serving, scatter with the mozzarella pieces. Tuck in!

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