Naked Burger in Creamy Truffle Sauce
with Chips, Tomato and Rocket
- Sulphites
- Cereals containing gluten
- Milk
This delicious Naked Burger in Creamy Truffle Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
450 grams
Potatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
10 grams
Panko 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
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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.
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).
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.
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.
When the chips have 5 mins left, in a small saucepan heat 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, 3-4 mins.
Once thickened, stir the truffle zest through the sauce. Season to taste with salt and pepper, then remove from the heat. Add a splash of water if it's a little too thick.
When everything's ready, toss the rocket leaves through your balsamic dressing.
Transfer the naked burgers to your plates and spoon over the truffle sauce.
Serve the salad and chips alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The truffle sauce is the standout element, winning over many who expected to dislike it; some find it too strong or salty, so adjust to taste.
- Ease of prep: Most find this straightforward to put together, though the chips and burgers may need a few extra minutes beyond the suggested cooking times.
- Suggestions: Mix the sauce ingredients cold and warm through slowly for a smoother result; if the sauce feels too salty, hold back on adding extra salt given the stock paste already seasons it well. Consider adding diced onion, extra spices, or a splash of Worcestershire sauce to the burger mince for more depth of flavour.
- Next-day meals: Some felt the portion of mince was on the small side, particularly for larger appetites; adding a bun or serving with extra chips helps make it more filling.
- Cooking tips: Toss the chips regularly during baking and avoid lining the tray with foil to help them crisp up; an air fryer works well for both the chips and burgers if you prefer to cut back on oil.
