Cheesy Melt in the Middle Beef and Streaky Bacon Burger
with Wedges and Balsamic Pea Shoot Salad
This Cheesy Melt in the Middle Beef 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
25
Sun-Dried Tomato Paste
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
12
Balsamic Glaze
(Contains Sulphites)
2
Burger Buns
(Contains Cereals containing gluten)
40
Pea Shoots
4
British Streaky Bacon
Not included in your delivery
1
Olive Oil for the Dressing
2
Mayonnaise
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, cut the cheese into even chunks. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the sun-dried tomato paste, garlic and breadcrumbs, then add the beef mince. Season with salt and pepper, then mix together with your hands.
Roll the mince into even-sized balls. Shape into 2cm thick burgers around a chunk of cheese, ensuring they’re well sealed, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers and the streaky bacon rashers onto a baking tray (use another tray if necessary).
Bake on the middle shelf of your oven until the burgers are cooked through and the bacon is golden brown and crispy, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.
While the burgers cook, put the balsamic glaze and olive oil for the dressing (see pantry for amount) in a medium bowl. Season with salt and pepper. Set aside.
When the wedges and burgers are almost cooked, halve the burger buns.
Pop onto a baking tray and into the oven to warm through, 2-3 mins.
When everything's ready, pop the buns on your plates and spread a little mayo (see pantry for amount) over the cut sides. Top the base with a burger, 2 bacon rashers and a handful of pea shoots. TIP: Scoop up any escaped cheese from the baking tray and pile on top.
Add the remaining pea shoots to the bowl with the dressing and toss to coat.
Serve your melt in the middle burgers with the wedges and salad alongside.
Enjoy!
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