Sausage and Bacon BBQ Cheeseburger
with Wedges and Tangy Baby Gem Salad
The quantities provided above are averages only.
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
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
4 rasher(s)
British Streaky Bacon
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
45 grams
Burger Sauce
(Contains Egg, Mustard May contain Egg, Mustard)
32 grams
BBQ Sauce
Not included in your delivery
1 tbsp
Mayonnaise
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 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Roll the sausage meat into even-sized balls, then shape into 1cm thick burgers, 1 per person.
Pop the burgers onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.
When the wedges are about halfway through baking, bake the burgers on the middle shelf until the burgers are cooked through 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.
While everything is cooking, fry your bacon.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side.
Transfer to a plate lined with kitchen paper and set aside for later. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, halve the buns.
Once the burgers are cooked, carefully place the cheese on top of the burgers. Pop the buns onto the same tray, cut side up.
Return the tray back into the oven until the cheese has melted and the buns have warmed through, 2-3 mins.
Meanwhile, in a medium bowl, combine the baby gem with the burger sauce. Toss together until well coated.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases and BBQ sauce over the lids.
Top the bases with some dressed baby gem, the cheeseburger and crispy bacon, then sandwich shut with the bun lids.
Serve your burgers with the wedges and remaining dressed baby gem alongside.
Enjoy!
