Cheesemas Beef Burger and Truffle Chips
with Cheese Crisp and Cranberry Pea Shoot Salad
Whatever you're celebrating, enjoy it with a truly festive feast. This Cheesemas Beef Burger and Truffle Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
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
Dried Rosemary
30
Dried Cranberries
10
Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
12
Red Wine Vinegar
(Contains Sulphites)
60
Mature Cheddar Cheese
(Contains Milk)
75
Creme Fraiche
(Contains Milk)
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
1
Truffle Zest
40
Pea Shoots
20
Onion Marmalade
Not included in your delivery
2
Water for the Breadcrumbs
1
Olive Oil for the Dressing
¼
Salt
Nutritional information
Utensils
Instructions
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 and set aside. TIP: Use two baking trays if necessary. Put the rosemary, half the cranberries, the breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl.
Add the beef mince to the bowl. 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. When the oven is hot, roast the potatoes on the top shelf until golden, 25-30 mins. Turn halfway through.
Sprinkle the hard Italian style cheese into even circles (about the size of the buns, 1 per person) onto a baking tray lined with greaseproof paper. Bake on the middle shelf until the cheese is golden and crisp around the edges, 8-10 mins. Remove from the oven and set aside - the cheese will become crisp as it cools. Meanwhile, in another medium bowl, add the remaining cranberries, red wine vinegar and olive oil for the dressing (see ingredients for amount). Season with salt and pepper, mix together then set aside.
Heat a drizzle of oil in a large frying pan 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. As the burgers cook, grate the Cheddar.
Pop a medium saucepan on medium-high heat. Add the creme fraiche and bring to the boil. Reduce the heat to low and add the Cheddar, stirring continuously until fully melted and smooth, 2-4 mins. Take off the heat and season to taste with salt and pepper. TIP: Add a splash of water if too thick. Cut the burger buns in half and pop into the oven to warm for 2-3 mins. When the chips are done, sprinkle with truffle zest and toss to coat.
Just before serving, add the pea shoots to the dressing and toss to coat. Pop the bun bases on your plates and spread with the onion marmalade. Top with a cheese crisp and burger patty then pour cheese sauce all over before closing with the bun lid. Serve with the cranberry salad and truffle chips alongside. Enjoy!
