Super Cheesy Beef Burger and Chips
with Cheese Crisp, Cheese Sauce and Pea Shoot Salad
This Super Cheesy Beef Burger and Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Potatoes
1
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
Beef Mince
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
12
Red Wine Vinegar
(Contains Sulphites)
60
Mature Cheddar Cheese
(Contains Milk)
125
Baby Plum Tomatoes
75
Creme Fraiche
(Contains Milk)
2
Burger Buns
(Contains Cereals containing gluten)
40
Pea Shoots
20
Onion Marmalade
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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 them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside. TIP: Use two baking trays if necessary.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the 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.
When the oven is hot, roast the chips on the top shelf until golden, 25-30 mins. Turn halfway through.
Sprinkle the hard Italian style cheese into even circles about the size of the buns, 1 per person, onto a baking tray lined with greaseproof paper.
Bake on the middle shelf until the cheese is golden and crisp around the edges, 8-10 mins, then remove from the oven. Set aside - the cheese will become crisp as it cools.
Meanwhile, in another medium bowl, add the red wine vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper, mix together, then set the dressing aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total.
Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, grate the Cheddar. Halve the baby plum tomatoes and add them to the dressing.
Pop a medium saucepan on medium-high heat with the creme fraiche. Bring to the boil, then reduce the heat to low.
Add the Cheddar, stirring continuously, until fully melted and smooth, 2-4 mins.
Remove from the heat and season to taste with salt and pepper. Add a splash of water if it's a little too thick.
Halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.
Just before serving, add the pea shoots to the dressing and toss to coat.
Spread the onion marmalade over the bun bases. Top with a cheese crisp and burger patty, then pour the cheese sauce all over. Sandwich shut with the bun lids.
Serve with the salad and chips alongside.
Enjoy!
