The Truffle Cheese
Beef Cheeseburger, Truffle Mayo, Crispy Cheesy Fries, Balsamic Glazed Salad
- Milk
- Egg
- Cereals containing gluten
- Sulphites
- Mustard
- Egg
- Milk
- Soya
- May contain traces of allergens
This The Truffle Cheese is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
450
Potatoes
20
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2
Garlic Clove
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240
British Beef Mince
60
Mature Cheddar Cheese
(Contains: Milk)
1
Medium Tomato
12
Balsamic Glaze
(Contains: Sulphites)
2
Truffle Zest
64
Mayonnaise
(Contains: Egg, Mustard)
2
Glazed Burger Bun
(Contains: Cereals containing gluten May be present: Egg, Milk, Soya)
50
Baby Leaf Mix
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
2
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
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. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Halfway through, sprinkle over the grated hard Italian style cheese, toss to coat, then return to the oven for the remaining time.
Meanwhile, 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.
Pop the burgers onto a baking tray.
When the chips have 15 mins left, bake the burgers on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, grate the Cheddar.
Once the burgers are cooked, carefully place the Cheddar on top of the burgers and return to the oven until the cheese has melted, 2-3 mins.
While everything cooks, cut the tomato into 1cm chunks.
Pop the tomato into a large bowl with the balsamic glaze and olive oil for the dressing (see pantry for amount).
Season with salt and pepper, mix together, then set aside. TIP: The vinegar in the balsamic helps draw out some of the moisture from the tomatoes and seasons them throughout.
In a small bowl, combine the mayo and half the truffle zest.
Halve the burger buns, then pop them into the oven to warm through, 2-3 mins.
When everything's almost ready, toss the baby leaves with the macerated tomatoes.
Pop the buns onto your plates and spread the truffle mayo over the bases. Top with a cheesy burger, a handful of balsamic salad, then close with the bun lids.
Serve up your craft burgers with the cheesy chips and remaining salad alongside.
Sprinkle the remaining truffle zest over the chips to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The truffle mayo is a highlight for many, adding a distinctive twist to the burger; however, the truffle flavour divides opinion, with some finding it overpowering and others loving it.
- Ease of prep: Most find this straightforward and enjoyable to cook, though a few noted the burgers can take longer than the stated time, so check they are cooked through before serving.
- Suggestions: Use the truffle zest sparingly, or skip it on the chips if you prefer a milder flavour, as the mayo alone may provide enough truffle taste. Some also suggest reducing the garlic in the burger mix if you find it too strong.
- Next-day meals: One reviewer found the recipe complicated to prepare across two separate meals, so it may be best suited to cooking and serving in one sitting.
- Portions: Some felt the burger patties were on the small side and would have liked a little more mince, so consider shaping them slightly thicker if you prefer a more substantial burger.
