Truffle Cheeseburger and Crispy Cheesy Fries
with Balsamic Glazed Salad
- Milk
- Egg
- Cereals containing gluten
- Sulphites
- Mustard
- Wheat
- May contain traces of allergens
- Egg
- Milk
- Soya
Ingredients
450 grams
Potatoes
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
Garlic Clove
10 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240 grams
British Beef Mince
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
2 sachet(s)
Truffle Zest
64 grams
Mayonnaise
(Contains: Egg, Mustard)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
50 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt
2 tbsp
Water for the Breadcrumbs
2 tbsp
Olive Oil
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.
Half way through roasting, sprinkle the grated hard Italian style cheese over the chips, toss, then return to the oven for the remainder of the time.
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 cooking time 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 pop back into the oven until the cheese has melted, 2-3 mins.
Chop the tomato into 1cm chunks.
Pop the tomato into a large bowl with the balsamic glaze and olive oil (see pantry for amount). Season with salt and pepper, mix together, then set aside - adding vinegar to the tomatoes helps draw out some of their moisture, and seasons the tomato throughout.
In a small bowl, combine the mayo and half the truffle zest.
Halve the burger buns, then pop into the oven to warm through, 2-3 mins.
Toss the baby leaf through the macerated tomatoes.
Slather the truffle mayo onto the bottom bun, top with the cheeseburger patty, a handful of balsamic salad and close the burger.
Share the burgers and cheesy chips between your plates. Sprinkle over the remaining truffle zest and serve with the remaining salad alongside.
Enjoy!
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