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Naked Cheese Burger

Naked Cheese Burger

With Caramelised Shallots, Sweet Potato Wedges and Salad

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:
Milk
•Sulphites

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

2

Sweet Potato

125

Baby Plum Tomatoes

1

Echalion Shallot

30

Mature Cheddar Cheese

(Contains Milk)

12

Balsamic Vinegar

(Contains Sulphites)

½

Dried Italian Herbs

10

Panko Breadcrumbs

240

British Beef Mince

40

Wild Rocket

Not included in your delivery

200

Water for the Beef

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Nutritional information

Energy (kcal)589 kcal
Energy (kJ)2462 kJ
Fat24 g
of which saturates11 g
Carbohydrate62 g
of which sugars19 g
Protein32 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Prep the veg
1

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.

Bake the Wedges
2

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.

Caramelise the Shallot
3

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.

Shape the burgers
4

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!

Cook the Burgers
5

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.

Plate up!
6

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!