HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPigs Under Blanket Burger
Pigs Under Blanket Burger

Pigs Under Blanket Burger

with Cheesy Bacon Wedges & Apple Cranberry Slaw

Street Food
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This Pigs Under Blanket Burger is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:MilkSulphitesEggMustardCereals containing GlutenSoya

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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Baby Gem Lettuce

1 unit(s)

Red Onion

2 block(s)

Mature Cheddar Cheese


6 unit(s)


225 grams

Pork and Oregano Sausage Meat


1 pot(s)

Onion Marmalade

1 unit(s)


1 pack(s)

Coleslaw Mix

1 sachet

Dried Cranberries

1 sachet


(ContainsEgg, Mustard)

2 unit(s)

Seeded Burger Bun

(ContainsEgg, Cereals containing Gluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4661 kJ
Energy (kcal)1114 kcal
Fat48.0 g
of which saturates21.0 g
Carbohydrate127 g
of which sugars32.0 g
Protein44 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
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 large 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 until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Reserve 1 baby gem leaf per person, then trim the root from the baby gem lettuce and halve lengthways. Thinly slice widthways. Halve, peel and thinly slice the red onion. Grate the Cheddar. Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot add the bacon rashers and fry until golden and crispy, 2-3 mins per side. Transfer 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 plate.


Meanwhile, pop the pork sausage meat into a medium bowl and season with salt and pepper. Shape the sausage meat into 1 burger per person. IMPORTANT: Wash your hands after handling raw meat.


Wipe out and return your frying pan to a medium-high heat. When hot, add the sausage burgers and cook until golden on the outside, 3-4 mins per side. Reduce the heat to medium and continue cooking the burgers until cooked through, 6-7 mins. Turn every 2 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Top the burgers with the red onion marmalade and half the grated Cheddar, cover with foil or a lid to keep warm and melt the cheese.


Grate the apple (no need to peel) then pop it into a medium bowl with the slaw mix, baby gem, cranberry and 3/4 of the mayonnaise. Mix and season to taste. When the wedges have 5 minutes left, chop up 1 rasher of bacon per person and sprinkle over the wedges with the remaining cheese. Pop back into your oven and cook until the cheese has melted, 2-3 mins.


Halve the burger buns widthways and pop in the oven to warm for 1-2 mins. Then, spread the remaining mayo across the burger bun bases and top each with a reserved lettuce leaf. Share the red onion between them and top with the burger and 2 rashers of bacon each. Pop on the lid and add the cheesy bacon wedges and the slaw alongside. Enjoy