Smoked Cheese Burger with Sweet Potato Wedges
and Rocket Salad
Oregano is one of the nation’s most loved herbs. But while we sprinkle it into pasta sauces and lasagnes with ease, our burgers are often lacking the stuff. Well, no more! This beef burger is as happy as can be with its new Italian buddy oregano. And don’t forget to add this amazing Stokes ketchup. It’s DELICIOUS!
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.
Ingredients
1
Sweet Potato
250
Beef Mince
¼
Garlic Salt
1
Ketchup
(Contains Celery)
1
Dried Oregano
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
2
Smoked Cheese
(Contains Milk)
2
Vine Tomatoes
1
Wild Rocket
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees. Wash the sweet potato then chop lengthways into wedges the thickness of your index finger. Toss in 2 tbsp of olive oil and ¼ tsp of salt, then spread in a single layer on a baking tray. Cook on the top shelf of your oven until crispy (around 25 mins). Tip: Save the garlic salt for your burgers!
In a bowl mix together the beef mince, the garlic salt, half the ketchup, the dried oregano and a few grinds of black pepper.
Divide the mixture into two equal portions and then gently form into burger patties roughly 1½cm thick. Tip: It is important that you press the meat together firmly enough to make it stick, yet not so firmly that it becomes densely packed, as this will give a tough texture.
Once your sweet potatoes are almost ready, split the brioche buns in half. Put a frying pan on medium-high heat. Toast the brioche buns for 2 mins on each side then remove. Tip: You could use your toaster but whatever happens don’t let them burn!
In the same frying pan, heat 1 tbsp of olive oil on medium-high heat. Once hot, gently add in your patties and cook for 5-6 mins on each side, or until the meat is fully cooked with no pink bits remaining. Whilst you are cooking the second side of the burger, grate the smoked cheese on top (of the cooked side!) for the last minute so that it melts.
Meanwhile, thinly slice the tomatoes.
Toss the rocket in a little drizzle of olive oil with a small pinch of salt and pepper.
Spread a little of the remaining ketchup on your toasted brioche buns. Place your burger on top, then lay your tomato slices and rocket on top and serve with your sweet potato wedges on the side. Tip: You can serve any remaining tomatoes and rocket on the side too.
