Sausage and Bacon Cheeseburger
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Sausage and Bacon Cheeseburger

Sausage and Bacon Cheeseburger

with Cheesy Bacon Wedges and Roasted Garlic Slaw

This Sausage and Bacon Cheeseburger is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Milk
Sulphites

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 Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

2

Garlic Clove

1

Baby Gem Lettuce

60

Mature Cheddar Cheese

(Contains Milk)

6

Streaky Bacon

225

Pork and Oregano Sausage Meat

(Contains Sulphites)

2

Mayonnaise

120

Coleslaw Mix

2

Burger Buns

20

Onion Marmalade

Not included in your delivery

½

Water

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Nutritional information

Energy (kcal)1089 kcal
Energy (kJ)4555 kJ
Fat59.5 g
of which saturates23.8 g
Carbohydrate104.5 g
of which sugars19.3 g
Protein49.9 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Grater
Aluminum Foil
Plate
Grill Pan
Medium Bowl
Paper Towel
Lid
Fork
Large Bowl

Instructions

Cook the Wedges
1

Preheat your oven to 200°C. 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. Once hot, roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

Meanwhile, peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the the potato tray and roast in the oven until soft, 10-12 mins. Trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways. Grate the cheese.

Make your Burgers
3

Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands after handling raw meat. Cook bacon thoroughly. Transfer to a plate lined with kitchen paper. Meanwhile, pop the sausage meat into a medium bowl and season with pepper. Roll the meat into even-sized balls then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.

Fry the Burgers
4

When hot, add the burgers and fry until browned and cooked through, 5-6 mins on each side. Turn them every 2 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Once cooked, remove the pan from the heat. Carefully place half the grated cheese on top of the burgers. Cover with a lid (or wrap loosely in foil), then set aside, off the heat, for 3-4 mins for the cheese to melt.

Finish Off
5

When the wedges have 5 mins left, chop up 1 rasher of crispy bacon per person. Sprinkle the chopped bacon and remaining cheese over the wedges. Bake until the cheese has melted, 2-3 mins. Once the garlic is cooked, remove from the foil and mash with a fork. Pop it into a large bowl with the water and half the mayo (see ingredients for both amounts). Season with salt and pepper, then mix well. Add the coleslaw mix and chopped baby gem and toss to coat.

Time to Serve
6

Halve the burger buns and pop in the oven to warm, 1-2 mins. Spread the remaining mayo on the warmed bun bases, then top with a whole lettuce leaf and a burger. Finish with 2 rashers of crispy bacon each, then spread the onion marmalade onto the bun lids and pop them on top. Serve with the wedges and slaw alongside. Enjoy!