Cheesy Sausage and Bacon Burger
with Caramelised Onion, Cheesy Wedges and Apple Slaw
Super indulgent and packed full of flavour, this Cheesy Sausage and Bacon Burger is your favourite burger brought to the next level.
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 grams
Potatoes
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Red Onion
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Apple
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
4 rasher(s)
British Streaky Bacon
22.5 grams
Onion Marmalade
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
1 tsp
Sugar
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, reserve 1 baby gem leaf per person. Trim the remaining baby gem, halve lengthways, then thinly slice widthways.
Halve, peel and thinly slice the red onion. Grate the Cheddar cheese.
Grate the apple (no need to peel), then pop it into a medium bowl with the coleslaw mix, chopped baby gem and three quarters of the mayo. Mix together and season to taste. Set aside.
Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Transfer to a small bowl and set aisde.
Next, add the sausage meat to a medium bowl and season with pepper. Mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Wipe out the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the burgers and fry until browned and cooked through, 5-6 mins on each side. Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
When cooked, remove the pan from the heat.
Spread the onion marmalade and sprinkle half the cheese on top of the burgers. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.
Meanwhile, halve the burger buns.
Sprinkle the remaining cheese over the wedges, then return to your oven for the remaining time until the cheese has melted, 2-3 mins.
At the same time, pop the burger buns into the oven to warm through, 2-3 mins.
When everything's ready, spread the bun bases with the remaining mayo.
Top with a reserved lettuce leaf, the cheesy burgers, bacon rashers and cooked onions. Sandwich shut with the bun lids.
Serve the cheesy wedges and apple slaw alongside.
Enjoy!
