Pigs in Blanket Inspired Burger
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Pigs in Blanket Inspired Burger

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.

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


serving amount

450 grams


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)


120 grams

Coleslaw Mix

32 grams


(Contains Egg, Mustard)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten)


Nutritional information

Energy (kJ)4098 kJ
Energy (kcal)980 kcal
Fat48.8 g
of which saturates20.3 g
Carbohydrate93.2 g
of which sugars25.4 g
Protein40.7 g
Salt6.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Aluminum Foil


Cook the Wedges

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.

Get Prepped

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.

Make your Burgers

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.

Time to Fry

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.

Bring on the Slaw

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.

Stack and Serve

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.