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Naked Beef Burger in Creamy Truffle Sauce
Naked Beef Burger in Creamy Truffle Sauce

Naked Beef Burger in Creamy Truffle Sauce

with Oven-Baked Chips, Tomato and Rocket

Designed by our chefs for a balanced lifestyle, this Naked Beef Burger in Creamy Truffle Sauce hits the spot. All the indulgence of a burger but without the bun to make it that little bit lighter. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
High Protein
Lower Carb
Allergens:
Sulphites
Cereals containing gluten
Milk

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.

Total40 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove**

10 grams

Breadcrumbs

(Contains: Cereals containing gluten)

240 grams

British Beef Mince

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

1 sachet(s)

Truffle Zest

40 grams

Wild Rocket

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

2 tbsp

Water for the Sauce

Nutritional information

Energy (kJ)2614 kJ
Energy (kcal)625 kcal
Fat32.3 g
of which saturates16 g
Carbohydrate55.9 g
of which sugars5.2 g
Dietary Fibre6 g
Protein34.2 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Medium Bowl
Large Bowl

Instructions

Chip, Chip, Hooray
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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Get Prepped
2

Meanwhile, in a medium bowl, combine the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper.

Cut the tomato into 2cm chunks and add to the dressing. Set aside.

Peel and grate the garlic (or use a garlic press).

Shape your Burgers
3

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 and mix together with your hands.

Roll 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 mince.

Ready, Steady, Bake
4

Pop the burgers onto a large baking tray and bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Make your Truffle Sauce
5

When the chips have 5 mins left to cook, in a small saucepan, heat the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount).

Stir to combine and bring to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 2-3 mins.

Once thickened, stir the truffle zest through the sauce. Season to taste with salt and pepper, then remove from the heat.

Assemble and Serve
6

When everything's ready, toss the rocket leaves through the tomatoes and dressing.

Transfer the naked burgers to your plates and spoon over the creamy truffle sauce.

Serve the salad and chips alongside.

Enjoy!

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