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Pizza Burgers

Pizza Burgers

with Wedges and Salad

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Pizza burgers! They're officially 'A Thing' and we couldn't be happier about it. Even if you're not good at maths, you know that Pizza + Burger = Double Deliciousness. Our top tip is to add a tiny, tiny splash of water to the pan to help the cheese melt perfectly. Enjoy!

Allergens:Cereals containing GlutenMilkCeleryEggSulphitesSoya

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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

225 grams

Beef Mince

½ sachet

Worcester Sauce

(ContainsCereals containing Gluten)

½ pot(s)

Italian Style Herbs

1 pack(s)


½ ball(s)



1 sachet

Tomato Ketchup


½ pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

½ unit(s)


2 unit(s)

Vine Tomatoes

½ sachet

Balsamic Vinegar


2 unit(s)

Seeded Burger Bun

(ContainsCereals containing Gluten, Egg, Soya)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3669 kJ
Energy (kcal)877 kcal
Fat35.0 g
of which saturates16.0 g
Carbohydrate98 g
of which sugars16.0 g
Protein45 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Baking Tray
Cutting board
Frying Pan
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Put the beef mince in a mixing bowl with the Worcester sauce and half the Italian herbs. Season with a pinch of salt and a grind of pepper. Combine well using your hands and shape into one burger patty per person. TIP: Try to make the patties the same diameter as the buns. Keep to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!


Chop the potato into 2cm wide wedges (no need to peel). Pop on a lined baking tray, drizzle over some oil and season with salt and pepper. Toss to coat, then spread out into a single layer and roast on the top shelf of your oven for 20-25 mins. Turn halfway through cooking.


Put a drizzle of oil in a frying pan over medium-high heat. When hot, carefully lay in your burgers and fry until browned on each side and cooked through. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. This should take about 15 mins, carefully turning every 3-4 mins.


As the burgers sizzle, cut one slice of mozzarella per person, about ½cm thick. Put the ketchup in a small bowl. Mix in half the Italian style hard cheese and the remaining Italian herbs (if liked). Quarter the cucumber lengthways and chop into 2cm chunks. Chop the tomato into 2cm pieces, mix together in a large bowl. Put the olive oil (see ingredients) and balsamic vinegar in another small bowl. Keep to one side.


When the burgers are almost done, lay a slice of mozzarella on top of each burger. Sprinkle over the remaining hard Italian cheese. Add a splash of water to the pan and pop on a lid. Cook for 2-3 mins. The steam will help melt the cheese! When the wedges are done, remove them from the oven. Halve the buns and put on another baking tray, warm through, 2-3 mins.


Once everything is ready, spread some of the herby ketchup on each half of the buns. Sandwich the burgers between the buns and serve alongside plenty of wedges. The salad is up to you: kids may just want plain tomato and cucumber, but for a more interesting side, toss the tomato and cucumber in the balsamic dressing with a pinch of salt and pepper. When serving, tear over the remaining mozzarella. Tuck in!