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Ultimate Bacon Cheeseburger and Chips

Ultimate Bacon Cheeseburger and Chips

with French Dressed Baby Gem & Tomato Salad

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This Ultimate Bacon Cheeseburger and Chips is our best ever version, with premium ingredients for a luxurious twist on a classic comfort food.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


60 grams

Mature Cheddar Cheese


10 grams

Panko Breadcrumbs


240 grams

Beef Mince

4 unit(s)

Streaky Bacon

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Medium Tomato

2 unit(s)

Glazed Burger Bun


1 sachet

French Dressing


135 grams

Burger Sauce

(ContainsMustard, Egg)

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

¼ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4892 kJ
Energy (kcal)1169 kcal
Fat69.0 g
of which saturates20.0 g
Carbohydrate85 g
of which sugars15.0 g
Protein50 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Large Bowl
Frying Pan
Kitchen Paper
Aluminum Foil
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. 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, roast on the top shelf until golden, 25-30 mins. Turn halfway through. Meanwhile, grate the cheese.


While the chips cook, put the breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl, then mix to combine. Add the beef mince. Season with salt (see ingredients for amount) and pepper then mix together with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.


Heat a drizzle of oil in a large frying pan on medium-high heat. Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. TIP: Do not discard the fat.


Pop the bacon frying pan back on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle. TIP: The burgers will shrink a little during cooking. When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or foil) then set aside, off the heat, for 3-4 mins for the cheese to melt.


Trim the baby gem, reserve 1 leaf per burger, then halve the rest lengthways and thinly slice widthways. Chop half the tomatoes into slices and the rest into 1cm pieces. Halve the burger buns and pop into your oven to warm through, 2-3 mins. Just before serving, pop the French dressing into a medium bowl with the baby gem and chopped tomatoes. Toss together.


When everything is ready, divide the burger buns between your plates. Spread the burger sauce onto the bases of the buns. Add a baby gem leaf, then a burger patty, and finish with the bacon and a slice of tomato. Sandwich together, then serve up your ultimate bacon cheeseburger with the chips and salad alongside. Enjoy!