Naked Burger in Creamy Truffle Sauce
with Chips, Tomato and Rocket
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Utensils
Instructions
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!
