STREET FOOD Hawaiian Bacon Burger
with Cheese, Pineapple and Sriracha Mayo
The quantities provided above are averages only.
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
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Baby Gem Lettuce
½ unit(s)
Lime
½ tin(s)
Pineapple Rings
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
120 grams
Coleslaw Mix
60 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
15 grams
Sriracha Sauce
4 rasher(s)
British Streaky Bacon
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
1 tsp
Sugar for the Dressing
2 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the baby gem, remove and reserve 2 leaves per person, then halve lengthways and thinly slice
Cut the lime into wedges (see ingredients for a amount)
Remove the pineapple from the tin (see ingredients for amount) and set aside. Reserve the juice.
In a large bowl, combine 1/2 tbsp pineapple juice per person, garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll 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 mince.
Pop the burgers onto another baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: They're cooked when no longer pink in the middle.
While everything bakes, in a large bowl, combine the lime juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the coleslaw mix. Toss to coat, then set aside.
Grate the cheese. Halve the burger buns.
In a small bowl, combine the sriracha and mayonnaise (see pantry for amount).
Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the pineapple rings and bacon to the pan.
Cook until the pineapple is golden and the bacon is cooked through, 2-3 mins each side. Cover to keep warm and set aside.
When the burgers are ready, remove the tray from the oven. Carefully place the cheese on top of the burgers and pop back into the oven until melted, 2-3 mins. At the same time, pop the buns into the oven to warm through, 2-3 mins.
Just before everything's ready, add the sliced baby gem to the coleslaw and toss to combine.
When everything's ready, spread 1 tbsp sriracha mayo on the bun bases. Top with the reserved baby gem leaves, burger, bacon and pineapple slice, then top with the bun lid.
Share the burgers between your plates with the wedges and slaw alongside.
Serve with any remaining sriracha mayo for dipping.
Enjoy!
