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Sausage and Bacon Burger

Sausage and Bacon Burger

with Cheesy Bacon Wedges & Apple Cranberry Slaw

Street Food
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Allergens:MilkSulphitesEggMustardCereals containing glutenSoya

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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

60 grams

Mature Cheddar Cheese


6 unit(s)


225 grams

Pork and Oregano Sausage Meat


20 grams

Onion Marmalade

1 unit(s)


120 grams

Coleslaw Mix

30 grams

Dried Cranberries

1 sachet


(ContainsEgg, Mustard)

2 unit(s)

Seeded Burger Bun

(ContainsEgg, Cereals containing gluten, Soya)

450 grams


1 unit(s)

Baby Gem Lettuce

1 unit(s)

Red Onion

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4093 kJ
Energy (kcal)978 kcal
Fat47.0 g
of which saturates20.0 g
Carbohydrate100 g
of which sugars30.0 g
Protein40 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Medium Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large, low-sided wide baking tray, drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.


Reserve 1 baby gem leaf per person, then trim the root from the baby gem lettuce and halve lengthways. Thinly slice widthways. Halve, peel and thinly slice the red onion. Grate the cheese. Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot, add the bacon rashers and fry until golden and crispy, 2-3 mins per side. Transfer to a plate and return the pan to the heat with a drizzle more oil if needed. Add the red onion and cook, stirring frequently until softened, 4-5 mins. Transfer to a plate.


Meanwhile, pop the pork sausage meat into a medium bowl and season with salt and pepper. Shape the sausage meat into 1 burger per person. IMPORTANT: Wash your hands after handling raw meat.


Wipe out and return your frying pan to medium-high heat. When hot, add the sausage burgers and cook until golden on the outside, 3-4 mins per side. Reduce the heat to medium and continue cooking the burgers until cooked through, 6-7 mins. Turn every 2 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Top the burgers with the red onion marmalade and half the grated cheese, cover with foil or a lid to keep warm and melt the cheese.


Grate the apple (no need to peel) then pop it into a medium bowl with the slaw mix, baby gem, cranberry and three-quarters of the mayonnaise. Mix and season to taste. When the wedges have 5 minutes left, chop up 1 rasher of bacon per person and sprinkle over the wedges with the remaining cheese. Pop back into your oven and cook until the cheese has melted, 2-3 mins.


Halve the burger buns widthways and pop in the oven to warm for 1-2 mins. Then, spread the remaining mayo across the burger bun bases and top each with a reserved lettuce leaf. Share the red onion between them and top with the burger and 2 rashers of bacon each. Pop on the lid and add the cheesy bacon wedges and the slaw alongside. Enjoy!