Classic Sausage Burger
with Onion Marmalade, Wedges and Salad
Sausages are a lazy cook's best friend. Take off their skins and you have ready-seasoned meat that's good for all sorts of things. Break it up into mince and use as the base for a pasta sauce or roll it into meatballs (cheatballs!). In this recipe, it makes a banger of a burger. Popping a lid on the pan while you cook them keeps everything super juicy and gives you perfectly melted cheese.
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
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
30 grams
Mature Cheddar Cheese
(Contains Milk)
40 grams
Onion Marmalade
1 unit(s)
Medium Tomato
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
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, pop the sausage meat into a large bowl.
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 meat.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the burgers and fry until browned and cooked through, 10-12 mins total. Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
While the burgers cook, grate the cheese.
Pop the onion marmalade into a small bowl and break it up with a spoon.
Cut the tomato into 2cm chunks.
When the burgers are cooked, remove the pan from the heat.
Carefully place the cheese on top of the burgers, followed by a spoonful of the onion marmalade. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.
While the cheese melts, halve the burger buns. Pop them onto a baking tray and into oven to warm through, 2-3 mins.
Meanwhile, in a large bowl, combine the sugar, olive oil for the dressing (see pantry for both amounts) and red wine vinegar. Season with salt, pepper and mix well.
Add the tomatoes and the baby leaves to the dressing and toss to coat.
When everything's ready, pop the burgers into the buns and serve on your plates with the wedges and salad alongside.
Enjoy!
