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The All American

The All American

Bacon Cheeseburger, Stovetop Mac & Cheese and Salad

Craft Burger
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Simply add The All American burger to your box to receive your free gift.

Keep things classic with this amazing burger recipe – combining the flavours you know and love with indulgent Mac & Cheese on the side. Introducing The All American – a Bacon Cheeseburger, Stovetop Mac & Cheese and Salad sensation.

Allergens:Cereals containing glutenMilkSulphitesEggMustard

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

240 grams

Beef Mince

4 unit(s)

Streaky Bacon Rasher

120 grams

Red Leicester


180 grams


(ContainsCereals containing gluten)

1 sachet

Balsamic Glaze


10 grams

Chicken Stock Paste

75 grams

Creme Fraiche


2 unit(s)

Glazed Burger Bun

(ContainsCereals containing gluten)

45 grams

Burger Sauce

(ContainsEgg, Mustard)

50 grams

Premium Baby Leaf Mix

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

¼ tsp

Salt for the Burgers

1 tbsp

Olive Oil

25 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5790 kJ
Energy (kcal)1384 kcal
Fat74.5 g
of which saturates35.1 g
Carbohydrate108 g
of which sugars13.5 g
Protein67.4 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see ingredients for both amounts), then add the beef mince.
Season with pepper and mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking.


Pop the burgers onto half of a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, grate the cheese.
Bring a large saucepan of water to the boil with 1/2 tsp of salt for the macaroni.


Bake the burgers on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
After a few mins, lay the bacon rashers on the other side of the tray and bake until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When the burgers have 4 mins left, sprinkle one third of the cheese onto each. Return to the oven for the remaining time to allow the cheese to melt.


Meanwhile, when your pan of water is boiling, add the macaroni and bring back to the boil. Cook until tender, 12 mins.
While the pasta cooks, mix the balsamic glaze and olive oil (see ingredients for amount) together in a large bowl.
Season with salt and pepper, then set your dressing aside.


When the macaroni is cooked, drain in a colander and pop back into the pan.
Pour in the water for the sauce (see ingredients for amount) and chicken stock paste, then pop on medium-high heat. Bring to the boil, stirring continuously, then remove from the heat.
Vigorously stir in the creme fraiche and remaining cheese. Taste and season with salt and pepper.
Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.


When everything is ready, slather the burger sauce onto your buns. Top with the cheeseburger patty and bacon.
Toss the baby leaves into the dressing.
Serve your craft burgers with the mac & cheese and salad alongside. Enjoy!