Oregano and Cranberry Sausage Burger
with Wedges and Rocket Salad
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. 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.
450 grams
Potato
2 unit(s)
Seeded Burger Bun
(ContainsCereals containing gluten, Egg, Soya)1 unit(s)
Onion
30 grams
Dried Cranberries
30 grams
Mature Cheddar Cheese
(ContainsMilk)1 sachet
Balsamic Vinegar
(ContainsSulphites)225 grams
Pork and Oregano Sausage Meat
(ContainsSulphites)40 grams
Rocket
1 pot(s)
Apple Chutney
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the 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. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
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. Set aside.
Put the sausage meat and dried cranberries into another large mixing bowl, then add half the onion once it's cooked. Put the remaining onion in another small bowl and set aside. Set the pan aside for later. Season the sausage meat with salt and pepper. Mix with your hands until well combined. Roll the sausage meat into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.
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, 2-3 mins.
When everything is ready, add the rocket to the bowl of balsamic dressing and toss to coat. Spread a little apple chutney on the warmed bun bases, then top with the burgers and the bun lids. Serve with the wedges and salad alongside. Enjoy!