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.
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Baby Gem Lettuce
60 grams
Mature Cheddar Cheese
(Contains Milk)
6 rasher(s)
British Streaky Bacon
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
64 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
22.5 grams
Onion Marmalade
½ tsp
Water
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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.
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. 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 into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw meat.
Return your (now empty) frying pan to medium-high heat.
Once 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, to allow the cheese to melt, 3-4 mins.
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 pantry for amount) and half the mayo. Season with salt and pepper, then mix well.
Add the coleslaw mix and chopped baby gem to 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!