Pigs in Blanket Inspired Burger
with Cheesy Bacon Wedges and Apple Slaw
Serve up a festive feast this winter! Super indulgent and packed full of flavour, this Pigs in Blanket Inspired Burger is your favourite burger brought to the next level.
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Red Onion
60 grams
Mature Cheddar Cheese
(Contains Milk)
6 rasher(s)
British Streaky Bacon
225 grams
British 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)
Nutritional information
Utensils
Instructions
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.
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 Cheddar 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 crispy and brown, 3-4 mins on each side, then transfer to a plate.
Return the pan to medium-high heat with a drizzle of oil if needed. Add the sliced onion and cook, stirring frequently, until softened, 4-5 mins, then transfer to a bowl.
Meanwhile, add the sausage meat to a large bowl 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 and equipment after handling raw meat.
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.
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 together and season to taste.
When the wedges have 5 mins left, chop 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.
When everything's ready, spread the bun bases with the remaining mayo. Top with a reserved lettuce leaf, cooked onions, cheesy burgers and remaining bacon rashers. Sandwich shut with the bun lids.
Serve the cheesy bacon wedges and apple slaw alongside.
Enjoy!
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