Pig under Blanket Christmas Burger
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Pig under Blanket Christmas Burger

Pig under Blanket Christmas Burger

with Cheesy Bacon Wedges and Apple Slaw

Allergens:
Milk
Sulphites
Egg
Mustard
Cereals 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 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 Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Red Onion

60 grams

Mature Cheddar Cheese

(Contains Milk)

6 rasher(s)

Streaky Bacon

225 grams

Pork and Oregano Sausage Meat

(Contains Sulphites)

22.5 grams

Onion Marmalade

1 unit(s)

Apple

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains Egg, Mustard)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

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Nutritional information

Energy (kJ)4307 kJ
Energy (kcal)1029 kcal
Fat48.5 g
of which saturates20.2 g
Carbohydrate100.9 g
of which sugars24.9 g
Protein43.5 g
Salt4.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop them 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.

2

Meanwhile, reserve 1 baby gem leaf per person. Trim the remaining baby gem, halve lengthways, then thinly slice widthways.

Halve, peel and thinly slice the red onion. Grate the cheese.

Heat a drizzle of oil in a large frying pan on a medium-high heat. Once hot, add the bacon rashers and fry until golden and crispy, 2-3 mins per side.

Transfer the bacon to a plate and return the pan to the heat with a drizzle more oil if needed. Add the red onion and cook, stirring frequently, until softened, 4-5 mins. Transfer to a bowl.

3

Meanwhile, in a large bowl, add the sausage meat and season with pepper. Mix together with your hands.

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. IMPORTANT: Wash your hands after handling raw meat.

4

Wipe out the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the burgers and fry until browned and cooked through, 5-6 mins on each side. Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

When the burgers are cooked, remove the pan from the heat. Carefully place the onion marmalade and cheese on top of the burgers. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.

5

Grate the apple (no need to peel), then pop it into a medium bowl with the coleslaw mix, chopped baby gem and three quarters of the mayo. Mix and season to taste.

When the wedges have 5 mins left, chop up 1 rasher of crispy bacon per person. Halve the burger buns.

Sprinkle the bacon and remaining cheese over the wedges, then return to your oven for the remaining time until the cheese has melted, 2-3 mins.

At the same time, pop the burger buns into the oven to warm through, 2-3 mins.

6

When everything's ready, pop the buns onto your plates.

Spread the bun bases with the remaining mayo, then top with a reserved lettuce leaf. Layer on the cooked onion, cheesy burgers and remaining bacon rashers. Finish with the bun lid.

Serve with the cheesy bacon wedges and apple slaw alongside. 

Enjoy!