The Great Gravy
Cheesy Pulled Beef Burger, Homemade Gravy, Chips and Roasted Garlic Slaw
- Milk
- Sulphites
- Celery
- Egg
- Mustard
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Egg
- Milk
- Soya
Super indulgent and packed full of flavour, The Great Gravy is your favourite burger brought to the next level.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
280 grams
Slow Cooked Beef
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat, May contain traces of allergens, Egg, Milk, Soya)
25 grams
Redcurrant Jelly
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 the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on the same tray as the chips until soft, 10-12 mins.
Meanwhile, grate the cheese.
Heat a large saucepan with a tight-fitting lid on medium-high heat. Add the slow cooked beef along with the juices from the packet.
Stir in the red wine jus paste. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
While everything cooks, in a medium bowl, mix together the coleslaw mix and mayonnaise. Season with salt and pepper, then set aside.
Once the beef is tender, remove the lid and shred the beef. Season with salt and pepper, then remove from the heat.
Add a splash of water if the gravy looks a little too thick.
Halve the burger buns and pop them into the oven to warm through, 2-3 mins.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix into the coleslaw.
When everything's ready, transfer the burger buns to your serving plates. Spread the redcurrant jelly over the lids.
Top the bun bases with the gravy pulled beef, then a handful of cheese. Sandwich shut with the bun lids.
Serve with the chips and roasted garlic slaw alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found the burger delicious and full of flavour, with the sweetness of redcurrant jelly complementing the cheese and meat well.
- Ease of prep: Simple and easy to prepare, though some noted the beef took longer than expected to become tender enough to shred.
- Suggestions: Consider adding onions for balance, and ensure there's enough mayonnaise to make the coleslaw more flavourful.
- Portions: Generous portion sizes were appreciated, with plenty of food to go around.
