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British Recipes

Naked Cheeseburger

Naked Cheeseburger

Naked Cheeseburger

with Caramelised Shallots, Sweet Potato Wedges and Salad

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This delicious Naked Cheeseburger has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

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.

Total40 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

2

Sweet Potato

125

Baby Plum Tomatoes

1

Echalion Shallot

1

Garlic Clove**

30

Mature Cheddar Cheese

(Contains: Milk)

1

Italian Style Herbs

240

British Beef Mince

12

Red Wine Vinegar

(Contains: Sulphites)

40

Wild Rocket

Not included in your delivery

¼

Salt for the Burgers

Nutritional information

Energy (kcal)626 kcal

Energy (kJ)2618 kJ

Fat26.7 g

of which saturates12.3 g

Carbohydrate60.4 g

of which sugars19.8 g

Protein36.3 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Grater

•Baking Tray

•Bowl

•Grill Pan

•Aluminum Foil

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. Peel and grate the garlic (or use a garlic press).
Grate the Cheddar.

Bake the Wedges

2

Pop the sweet potato wedges 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.
Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Shape the Burgers

3

Meanwhile, put the Italian style herbs, garlic and beef mince into a large bowl. Season with the salt for the burgers (see ingredients for amount) and pepper, then mix together with your hands to combine.
Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person).
Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The burgers are cooked when no longer pink in the middle.

Caramelise the Shallot

4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the shallot and season with salt and pepper and fry until soft and sweet, 6-7 mins.
Add half the red wine vinegar with a pinch of sugar (if you have any) and cook until the vinegar has evaporated, 1-2 mins.
Transfer to a small bowl and set aside.

Add the Cheese

5

When the burgers are cooked, remove from the oven. Carefully place the cheese on top of the burgers.
Cover loosely with foil, then set aside for 3-4 mins for the cheese to melt.

Finish and Serve

6

Meanwhile, pop the remaining red wine vinegar, a pinch of sugar and a drizzle of oil into a bowl. Season with salt and pepper, mix together, then add the tomatoes and rocket to the dressing and toss to coat.
Share the burgers between your plates and top with the caramelised shallot.
Serve with the sweet potato wedges and salad alongside. Enjoy!

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