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The All American

The All American

Bacon Cheeseburger, Stovetop Mac & Cheese and Salad

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

10 grams


(Contains Cereals containing gluten)

240 grams

British Beef Mince

4 rasher(s)

British Streaky Bacon

60 grams

Red Leicester

(Contains Milk)

180 grams


(Contains Cereals containing gluten May contain Soya)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

30 grams

Burger Sauce

(Contains Egg, Mustard)

20 grams

Baby Leaf Mix

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tbsp

Olive Oil

25 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)5081 kJ
Energy (kcal)1214 kcal
Fat62.5 g
of which saturates27.9 g
Carbohydrate102.1 g
of which sugars8.2 g
Protein59.3 g
Salt4.31 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Bowl
Baking Tray
Medium Saucepan
Salad Bowl



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 pantry 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. IMPORTANT: Wash your hands and equipment after handling raw mince.


Pop the burgers onto half of a lightly oiled baking tray. 

Grate the cheese.

Bring a large saucepan of water to the boil with 0.5 tsp 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 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, pour the olive oil for the dressing (see pantry for amount) 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 pantry 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 until melted, 1-2 mins. 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's ready, spread the burger sauce over your bun bases and lids. Top each with a cheeseburger patty and 2 bacon rashers. 

To finish, toss the baby leaves in the dressing and serve alongside your craft burgers with the mac & cheese.