Ultimate Bacon Cheeseburger and Chips
with French Dressed Baby Gem & Tomato Salad
Looking for a taste of everyday luxury? This Ultimate Bacon Cheeseburger and Chips is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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.
Ingredients
450
Potatoes
60
Mature Cheddar Cheese
(Contains Milk)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
Beef Mince
4
Streaky Bacon
1
Baby Gem Lettuce
2
Medium Tomato
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
30
French Dressing
(Contains Mustard May contain Sulphites)
135
Burger Sauce
(Contains Egg, Mustard)
Not included in your delivery
2
Water for the Breadcrumbs
¼
Salt for the Burgers
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 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.
In a large bowl, combine the breadcrumbs, water and salt for the breadcrumbs (see ingredients 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.
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. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Transfer to a plate lined with kitchen paper. 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.
Once cooked, remove the pan from the heat and 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.
Meanwhile, 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. Pop onto a baking tray and into your oven to warm through, 2-3 mins.
Just before serving, add the French dressing to a medium bowl with the baby gem and chopped tomatoes. Toss together
When everything is ready, spread the base of each bun with the burger sauce. 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!
