BBQ Sausage and Streaky Bacon Cheeseburger
with Wedges and Roasted Garlic Slaw
This BBQ Sausage and Streaky Bacon Cheeseburger is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
1
Garlic Clove
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
½
Lime
120
Coleslaw Mix
64
Mayonnaise
(Contains Egg, Mustard)
30
Mature Cheddar Cheese
(Contains Milk)
96
BBQ Sauce
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
4
British Streaky Bacon
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (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, roast on the top shelf until golden, 25-35 mins.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Meanwhile, put the sausage meat in a large bowl, 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 another baking tray along with the garlic parcel and bacon rashers (use another tray if necessary). Bake on the middle shelf of your oven until the burgers are cooked through and the bacon is crispy, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.
While the burgers are cooking, zest the lime, then cut into wedges (see ingredients for amount).
Pop the coleslaw mix, lime zest and mayonnaise into a medium bowl. Season with salt and pepper, squeeze in some lime juice and mix together. Taste and add more lime juice and seasoning if needed.
Grate the Cheddar and set aside.
When the burgers are cooked, remove the pan from the heat and pour in the BBQ sauce. Turn the burgers to ensure they're well coated.
Carefully place the cheese on top of the burgers. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.
Once the garlic has cooled, cut the end with scissors and squeeze it out the skin. Mash with a fork, then mix it into the coleslaw.
When the wedges are almost ready, halve the burger buns.
Pop them onto a baking tray and into the oven to warm through, 2-3 mins.
When everything's ready, lay the bun bases on your plates and top with a BBQ sausage cheeseburger and 2 bacon rashers. Sandwich shut with the bun lid.
Serve the wedges and garlic slaw alongside.
Enjoy!
