Scotland's Cheesy Square Sausage Burger
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Scotland's Cheesy Square Sausage Burger

Scotland's Cheesy Square Sausage Burger

with Caramelised Onion and Rosemary Chips

"O Flower of Scotland!" Show your support this Six Nations with burgers inspired by each team's homeland! An homage to the Scottish Lorne sausage, this Cheesy Square Sausage Burger is best served pitch-side with caramelised onion and rosemary chips.

Family Friendly
Cereals 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 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 Time35 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Dried Rosemary

1 unit(s)


30 grams

Red Leicester

(Contains Milk)

30 grams

Onion Marmalade

225 grams

British Pork and Oregano Sausage Meat

(Contains Sulphites)

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

2 unit(s)

Sliced Burger Buns

(Contains Cereals containing gluten)

20 grams

Baby Leaf Mix

Not included in your delivery

20 grams


½ tsp

Sugar for the Onions

2 tbsp

Tomato Ketchup


Nutritional information

Energy (kJ)3885 kJ
Energy (kcal)929 kcal
Fat39.8 g
of which saturates18.5 g
Carbohydrate108.8 g
of which sugars26.4 g
Protein30.6 g
Salt3.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Large Bowl
Baking Paper


Bake the Chips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Sprinkle with the dried rosemary. 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Fry the Onion

Meanwhile, halve, peel and thinly slice the onion.

Grate the Red Leicester.

In a medium bowl, add a drizzle of olive oil and season with salt and pepper. Set your dressing aside.

Melt the butter (see pantry for amount) in a large saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally until golden, 10-12 mins.

Make your Square Burgers

Meanwhile, in a large bowl, combine the onion marmalade and sausage meat. Season with pepper and mix together with your hands. 

Roll into even-sized balls, then shape into 1cm thick square burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Time to bake

Pop your square burgers onto a large lined baking tray. 

When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, when the onions are golden, add the balsamic vinegar and sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more. Set aside. 

Cheese Please

Once the burgers are cooked, carefully place the Red Leicester on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, pop the burger buns into oven to warm through, 2-3 mins.

Just before serving, toss the baby leaves in the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Stack up and Serve

When everything's ready, spread the ketchup (see pantry for amount) over the bun lids.

Top the bases with the square sausage burgers, some caramelised onion and dressed baby leaves, then sandwich shut with the bun lids.

Serve with the rosemary chips on the side.