Cheeseburger Style Beef and Bacon Rice Bowl
with Burger Sauce, Cheese and Salad
This Cheeseburger Style Beef and Bacon Rice Bowl 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
150 grams
Basmati Rice
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Baby Cucumber
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
240 grams
British Beef Mince
10 grams
Beef Stock Paste
45 grams
Burger Sauce
(Contains Egg, Mustard)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
300 milliliter(s)
Water for the Rice
1.5 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, trim the cucumber and thinly slice into rounds. Grate the cheese.
Trim the baby gem, halve lengthways, then thinly slice.
In a medium bowl, combine the red wine vinegar, two thirds of the sugar and the olive oil for the dressing (see pantry for both amounts). Set aside.
Once the onions are golden, add the remaining sugar and cook until caramelised, 1-2 mins more. Transfer to a small bowl and cover to keep warm.
Wipe out the (now empty) frying pan and return to medium-high heat (no oil).
Once hot, add the beef mince and bacon lardons and fry until browned, 5-6 mins.
Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once the beef is browned, drain and discard any excess fat. Add the garlic and fry for 1 min.
Add the beef stock paste, water for the sauce and ketchup (see pantry for both amounts) to the pan, then stir until combined.
Cook until the sauce has thickened, 2-4 mins, then remove from the heat.
Once everything's cooked, add the baby gem and cucumber to the bowl of dressing and toss to coat.
Fluff up the rice with a fork and divide between your bowls.
Spoon the beef and bacon over one side of the rice and add the salad to the other side. Top with the caramelised onions.
Sprinkle over the cheese and drizzle the burger sauce over the beef to finish.
Enjoy!
