Cheesy BBQ Pork and Streaky Bacon Burger
with Wedges and Rocket & Apple Salad
This Cheesy BBQ Pork and Streaky Bacon Burger 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.
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
30
Mature Cheddar Cheese
(Contains Milk)
1
Garlic Clove
1
Dried Rosemary
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Pork Mince
15
Cider Vinegar
(Contains Sulphites)
1
Apple
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
64
BBQ Sauce
20
Wild Rocket
4
British Streaky Bacon
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
1
Olive Oil for the Dressing
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. Turn halfway through.
Meanwhile, grate the cheese. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, dried rosemary, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.
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 alongside the 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.
Meanwhile, add the cider vinegar and olive oil for the dressing (see pantry for amount) to a medium bowl.
Season with salt, pepper and a pinch of sugar (if you have any), then mix together and set the dressing aside.
Quarter, core and thinly slice the apple (no need to peel).
When the burgers are cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
At the same time, halve the burger buns. Pop them onto a baking tray and into oven to warm through, 2-3 mins.
When everything's ready, spread the BBQ sauce over the bun bases and lids. Top the bases with the cheesy burgers, 2 bacon rashers and some rocket, then sandwich shut.
Add the remaining rocket and apple slices to the bowl of dressing and toss to coat. TIP: Keep a portion of salad aside before dressing for anyone who'd prefer it without.
Serve your burgers with the wedges and salad alongside.
Enjoy!
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