Sausage and Bacon BBQ Cheeseburger
with Wedges and Tangy Salad
A customer favourite, this Sausage and Bacon BBQ Cheeseburger is a tried-and-tested recipe that always wins with a crowd.
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)
½ unit(s)
Iceberg 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
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 lettuce, halve lengthways, then thinly slice.
Carefully cut the sausage skins lengthways, then remove the skins and discard. In a large bowl, add the sausage meat 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.
When the wedges have 15 mins remaining, bake the burgers on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
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 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.
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 lettuce 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 the cheeseburger, some dressed lettuce and crispy bacon, then sandwich shut with the bun lids.
Serve your burgers with the wedges and remaining dressed lettuce alongside.
Enjoy!
