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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)

Streaky Bacon

225 grams

Pork and Oregano Sausage Meat


2 sachet


(ContainsEgg, Mustard)

120 grams

Coleslaw Mix

2 unit(s)

Glazed Burger Bun

(ContainsCereals containing Gluten)

20 grams

Onion Marmalade

Not included in your delivery

½ tsp

Water for the Mayo

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4223 kJ
Energy (kcal)1009 kcal
Fat52.1 g
of which saturates20.1 g
Carbohydrate88 g
of which sugars16.6 g
Protein43.3 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
Aluminum Foil
Medium Bowl
Frying Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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, pop the garlic (unpeeled) 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 a 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. Mix together with your hands.
Roll the sausage 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 with the bacon fat to medium-high heat.
When hot, add the sausage burgers and fry until browned and cooked through, 5-6 mins on each side. Carefully turn them every 2 mins and lower the heat if needed. 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 has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop it into a large bowl with the water for the mayo (see ingredients for amount) and half the mayo. Season, then mix well.
Add the coleslaw mix and chopped baby gem into the bowl and toss to coat.


Halve the burger buns and pop onto a baking tray and into the oven to warm through, 2-3 mins.
Spread the remaining mayo on the bun bases, then top with a whole lettuce leaf, a cheesy burger and 2 rashers of crispy bacon. Spread the onion marmalade onto the bun lids and pop them on top.
Serve with the wedges and slaw alongside. Enjoy!