Sausage and Bacon BBQ Cheeseburger
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Sausage and Bacon BBQ Cheeseburger

Sausage and Bacon BBQ Cheeseburger

with Wedges and Tangy Baby Gem Salad

A customer favourite, this Sausage and Bacon BBQ Cheeseburger is a tried-and-tested recipe that always wins with a crowd.

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 Time35 minutes
Cooking time25 minutes


serving amount

450 grams


30 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Baby Gem Lettuce

4 unit(s)

British Honey Mustard Sausages

(Contains Sulphites, 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)

32 grams

BBQ Sauce

Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)4081 kJ
Energy (kcal)975 kcal
Fat47.3 g
of which saturates14.7 g
Carbohydrate93.9 g
of which sugars14.8 g
Protein37.7 g
Salt4.36 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Paper Towel
Medium Bowl


Get the Wedges In

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.

Start Prepping

Meanwhile, grate the Cheddar cheese. 

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Slit the sausage skins lengthways, remove the skin and discard. Put the saugage meat in a bowl and use your hands to combine it together. 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. 

Bake your Burgers

When the wedges have 15 mins remaining, bake the burgers on the middle shelf until cooked through, 14-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Crisp Up the Bacon

While everything cooks, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins.

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.

Finishing Touches

Just before the burgers are ready, halve the burger 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 to 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.

Assemble and Serve

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 the cheeseburger, some dressed baby gem and crispy bacon, then sandwich shut with the bun lids.

Serve your burgers with the wedges and remaining dressed baby gem alongside.