Classic Cheeseburger and Hot Honey Bacon Wedges
with Burger Sauce and Baby Leaf Salad
Topped with golden melted cheese in a soft brioche bun, served alongside hot honey drizzled bacon potato wedges and salad, this recipe will take your burger game up a level. Our Classic Cheeseburger and Hot Honey Wedges is sure to be a treat at your table.
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 grams
Potatoes
1 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
240 grams
British Beef and Pork Mince
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
1 pinch
Chilli Flakes
15 grams
Honey
30 grams
Burger Sauce
(Contains Egg, Mustard May contain Egg, Mustard)
20 grams
Baby Leaf Mix
90 grams
British Smoked Bacon Lardons
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tbsp
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, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, mixed herbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef and 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 a medium 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.
In the meantime, grate the Cheddar cheese. Halve the burger buns.
Once 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, pop the burger buns into the oven until warmed through, 2-3 mins.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
When the wedges are cooked, sprinkle over the chilli flakes (add less if you'd prefer things milder) and drizzle over the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Toss to coat the wedges and return to the oven for 2-3 mins more.
Once cooked, add the bacon to the honey wedges.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases and the burger sauce over the lids. Top the bases with the cheeseburgers and some baby leaves, then sandwich shut with the bun lids.
Serve your burgers with the hot honey bacon wedges and any remaining baby leaves alongside.
Enjoy!
