HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconUmami Burger With Rustic Chips
Umami Burger with Rustic Chips

Umami Burger with Rustic Chips

and Rocket Salad

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In 2012, Black Bear Casino Resort in the USA, set the world record for the biggest burger. It weighed 913 kg and was 3 metres wide! Pretty impressive! This burger, while not being quite that big, is pretty impressive in the taste department. We’re sure this hamburger will blow your socks off!

Tags:Family Friendly
Allergens:CeleryEggCereals containing GlutenSoyaMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Sweet Potato

2 tsp

Garlic Salt

500 grams

Beef Mince

2 tbsp



4 unit(s)

Brioche Bun

(ContainsEgg, Cereals containing Gluten, Soya, Milk)

4 tbsp

Smoked Cheese


2 unit(s)

Vine Tomatoes

2 bag(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3439 kJ
Energy (kcal)822 kcal
Fat23.0 g
of which saturates11.0 g
Carbohydrate85 g
of which sugars0.0 g
Protein70 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 220 degrees. Wash the potatoes then chop lengthways into wedges the thickness of your index finger. Toss in 2 tbsp of olive oil and half the garlic salt, then spread in a single layer on a baking tray. Cook on the top shelf of your oven until crispy (around 25 mins).


LH: In a bowl mix together the beef mince with the remaining garlic salt, half the ketchup and a few grinds of black pepper.


Divide the mixture into four equal portions and then gently form into burger patties roughly 1½ cm thick. Tip: It is important that you press the meat together firmly enough to make it stick, yet not so firmly that it becomes densely packed, as this will give a tough texture.


Once the potatoes are almost ready, split the buns in half. Put a frying pan on medium-high heat. Toast the buns for 2 mins on each side then remove. Tip: You could use your toaster but whatever happens don’t let them burn!


In the same frying pan heat 1 tbsp of olive oil on medium-high heat. Once hot, gently add in the patties and cook for 3-4 mins on each side, turning only once. Tip:We love dribble-down-your-chin medium/rare which takes around 3 mins on each side but cook them for a little longer if you like.


Whilst you are cooking the second side of the burger, grate the cheese on top (of the cooked side!) for the last minute so that it melts. Thinly slice the tomatoes.


LH: Toss the rocket in a little drizzle of olive oil with a small pinch of salt and pepper.


LH: Spread a little of the remaining ketchup on the toasted burger buns. Place the burger on top then lay the tomato and rocket on top and serve with your rustic chips on the side.Tip: You can serve any remaining tomatoes and rocket on the side too.