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

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.

Calorie Smart
Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time35 minutes


serving amount

450 grams


12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove

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

10 grams


(Contains Cereals containing gluten)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2638 kJ
Energy (kcal)630 kcal
Fat32.5 g
of which saturates16.1 g
Carbohydrate55.8 g
of which sugars6.9 g
Protein34.4 g
Salt2.26 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Medium Bowl
Large Bowl


Chip, Chip, Hooray

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

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

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

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.

Creamy Truffle Sauce Time

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, 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.

Assemble and Serve

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.