Naked Burger with Pesto Caramelised Onions
with Chips and Balsamic Tomato Salad
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
1 unit(s)
Garlic Clove**
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
32 grams
Fresh Pesto
(Contains: Milk)
1 unit(s)
Red Onion
1 unit(s)
Medium Tomato
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Water for the Breadcrumbs
1 tsp
Salt for the Breadcrumbs
Utensils
Cooking Instructions and Tips
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, sprinkle over the mixed herbs, 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.
While the chips are cooking, 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 and half of the pesto.
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 baking tray. When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins.
IMPORTANT: The burgers are cooked when no longer pink in the middle.
In the meantime, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.
Stir in the remaining pesto, cook for 1 min, then remove from the heat and set aside for later.
Cut the tomato into 1cm chunks.
When the burgers have finished cooking, remove the tray from the oven and press the hard Italian cheese on top of each burger. Return the tray to the oven until the cheese has melted, 3-4 mins.
Once the cheese has melted, top the burgers with the pesto onions.
Transfer your cheesy pesto burgers to your serving plates and add a spoonful of the pesto onions on top.
Serve the herby fries and salad alongside. Finish with a drizzle of balsamic glaze on top of the leaves.
Enjoy!
