Cheesy Melt in the Middle Beef Burger
with Wedges and Balsamic Baby Leaf Salad
This Cheesy Melt in the Middle Beef 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
1
Medium Tomato
12
Balsamic Glaze
(Contains Sulphites)
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
50
Baby Leaf Mix
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 in half widthways. 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 onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
While the burgers cook, chop the tomatoes into 2cm pieces.
Put the balsamic glaze and olive oil for the dressing (see pantry for amount) in a medium bowl. Season with salt and pepper, then add the tomatoes and mix to combine. Set aside for now.
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. Fill with a burger and a handful of baby leaves. TIP: Scoop up any escaped cheese from the baking tray and pile on top.
Add the remaining baby leaves to the tomato bowl and toss to coat.
Serve your melt in the middle burgers with the wedges and salad alongside.
Enjoy!
