Oregano and Cranberry Sausage Burger

Oregano and Cranberry Sausage Burger

with Wedges and Rocket Salad

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Start the festivities early with some quintessential Christmas flavours! This Oregano and Cranberry Sausage Burger is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


2 unit(s)

Seeded Burger Bun

(ContainsGluten, Egg, Soya)

1 unit(s)


30 grams

Dried Cranberries

30 grams

Cheddar Cheese


1 sachet

Balsamic Vinegar


225 grams

Pork and Oregano Sausage Meat

(ContainsGluten, Sulphites)

40 grams


1 pot(s)

Apple Chutney 20g

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3373 kJ
Energy (kcal)806 kcal
Fat29.0 g
of which saturates13.0 g
Carbohydrate105 g
of which sugars24.0 g
Protein30 g
Salt2.42 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Medium Bowl
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a 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. Halve the burger buns.


Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and stir-fry until soft and golden, 6-8 mins, then remove the pan from the heat. Meanwhile, roughly chop the cranberries and finely grate the cheese. Put the balsamic vinegar into a medium bowl, add a drizzle of olive oil and season with salt and pepper.


Put the sausage meat into a mixing bowl and add the dried cranberries. Once the onion is cooked, add half to the bowl with the cranberries. Mix with your hands until well combined, then shape into patties (one per person). TIP: To stop the mixture getting too sticky, wet your hands slightly first. IMPORTANT: Wash your hands after handling raw meat. Put the remaining onion into another small bowl and set aside. Don't wash your pan - you'll need it in the next step.


Pop your frying pan back on medium-high heat with a drizzle of oil. When hot, lay in the burgers. Cook for 13-16 mins. Carefully turn them two or three times to stop them burning (although you do want them nicely browned). 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. Divide the remaining onion between the tops of the burgers, followed by the grated cheese. Add a splash of water to the pan and place a lid on the pan (or wrap tightly in foil). Pop the pan back on the heat, reduce the heat to low and leave the cheese to melt, 2-4 mins. Just before the wedges are ready, pop the burger buns on the middle shelf of your oven to warm through, 2 mins.


Spread a little apple chutney on the burger bun base, then place the burgers in the buns. Serve with the chips on the side. Add the rocket to the bowl with the dressing. Toss to combine. Serve the salad alongside the burger. Enjoy!