Red Leicester and Fig Jam Beef Burger
with Honey Bacon Wedges and Balsamic Salad
Serve up a festive feast this winter! Super indulgent and packed full of flavour, this Very Merry Cheesy Maple Bacon 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
2 unit(s)
Garlic Clove
1 sachet(s)
Dried Rosemary
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
60 grams
Red Leicester
(Contains Milk)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
60 grams
Bacon Lardons
15 grams
Honey
50 grams
Baby Leaf Mix
40 grams
Fig Jam
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 2cm wide wedges (no need to peel).
Pop the wedges 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, dried rosemary, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a large baking tray and bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Halve the burger buns.
In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside.
Heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the honey to the pan, stir to coat the bacon, then remove from the heat.
Once cooked, carefully sprinkle the cheese on top of the burgers and pop back into the oven until melted, 2-3 mins.
At the same time, add the burger buns to the bottom shelf of the oven to warm through, 2-3 mins.
Add the baby leaves to the dressing bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases. Spread the fig jam on the bun lids.
Top the bases with the cheesy beef burgers. Follow with some honeyed bacon and salad, then sandwich shut with the bun lids.
Serve the wedges and remaining salad alongside. Sprinkle the remaining honeyed bacon over the wedges to finish.
Enjoy!
