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Naked Cheese Burger

Naked Cheese Burger

With Caramelised Shallots, Sweet Potato Wedges and Salad

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We love a good Naked Cheese Burger and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Under 600 calories
Allergens:MilkSulphitesCereals 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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sweet Potato

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)

Echalion Shallot

1 block(s)

Mature Cheddar Cheese


1 sachet

Balsamic Vinegar


½ pot(s)

Dried Italian Herbs

10 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

240 grams

Beef Mince

1 bag(s)


Not included in your delivery

2 tbsp

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2462 kJ
Energy (kcal)589 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate62 g
of which sugars19.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Halve the baby plum tomatoes, Halve, peel and thinly slice the shallot. Grate the cheddar.


Pop the sweet potato wedges on a large low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the shallot and season with salt and pepper and cook, stirring regularly, until soft and caramelised, 6-7 mins. Add half the balsamic vinegar with a pinch of sugar (if you have some) and cook for 1 minute until the liquid has evaporated and the onions look glossy. Transfer to a small bowl and set aside.


Meanwhile, put the dried Italian herb in a large bowl. Add the breadcrumbs and water (see ingredients for amount). Season with salt and pepper, mix, then add the beef mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Remember to wash your hands after handling raw meat! IMPORTANT: Remember to wash your hands after handling raw meat!


Wipe out the pan used for the shallot, heat a splash of oil over medium high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. When the burgers are cooked, remove the pan from the heat, sprinkle the cheese on the burgers, cover with a lid or foil and leave to rest for a few mins. The cheese will melt as the burgers rest.


Meanwhile, pop the remaining balsamic vinegar and a drizzle of oil into a bowl and a season with a pinch of salt and pepper. Mix together, add the tomatoes. When the beef burgers are ready, add the rocket to the dressing, toss to coat. Share the burgers between your plates and top with the balsamic balsamic onion. Serve with the sweet potato wedges and rocket salad. Enjoy!