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Sausage and Bacon Cheeseburger

Sausage and Bacon Cheeseburger

with Cheesy Bacon Wedges and Roasted Garlic Slaw

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

Allergens:MilkSulphitesEggMustardCereals 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 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

450 grams


2 unit(s)

Garlic Clove

1 unit(s)

Baby Gem Lettuce

60 grams

Mature Cheddar Cheese


6 unit(s)


225 grams

Pork and Oregano Sausage Meat


2 sachet


(ContainsEgg, Mustard)

120 grams

Coleslaw Mix

2 unit(s)

Glazed Burger Bun

(ContainsCereals containing gluten)

30 grams

Onion Marmalade

Not included in your delivery

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4265 kJ
Energy (kcal)1019 kcal
Fat52.0 g
of which saturates20.0 g
Carbohydrate90 g
of which sugars18.0 g
Protein43 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Aluminum Foil
Frying Pan
Medium Bowl
Kitchen Paper
Large Bowl
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 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.


Meanwhile, peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to 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.


Heat a drizzle of oil in a large frying pan on medium-high heat. When 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. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 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.


Return your (now empty) frying pan to medium-high heat. 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 foil), then set aside, off the heat, for 3-4 mins for the cheese to melt.


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 (see ingredients for amount) and half the mayo. Season with salt and pepper, then mix well. Add the coleslaw mix and chopped baby gem and toss to coat.


Halve the burger buns and pop into the oven to warm, 2-3 mins. Spread the remaining mayo on the warmed bun bases, then top with a whole lettuce leaf and a cheesy 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!