Cheesy BBQ Pork Burger
with Wedges and Rocket & Apple Salad
This Cheesy BBQ Pork 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.
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
Italian Style Herbs
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Pork Mince
15
Cider Vinegar
(Contains Sulphites)
1
Apple
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
64
BBQ Sauce
40
Wild Rocket
Not included in your delivery
1
Olive Oil for the Dressing
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
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, Italian style herbs, 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 and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
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). Halve the burger buns.
Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
Add the burger buns to the baking tray to warm through for the same amount of time.
When everything is ready, pop the buns onto your plates and spread the BBQ sauce over the lids.
Stack the cheesy burgers and some rocket onto the bun bases, then top with the lids. Add the remaining rocket and the 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!
