Classic Sausage Burger with Streaky Bacon
with Onion Marmalade, Wedges and Salad
A customer favourite, this Classic Sausage Burger is a tried-and-tested recipe that always wins with a crowd.
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
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
30
Mature Cheddar Cheese
(Contains Milk)
40
Onion Marmalade
1
Medium Tomato
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
40
Wild Rocket
12
Red Wine Vinegar
(Contains Sulphites)
4
British Streaky Bacon
Not included in your delivery
2
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. 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 meat.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Pop the (now empty) pan back on medium-high heat. Add the burgers and fry until browned and cooked through, 5-6 mins 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.
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.
Meanwhile, 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 olive oil for the dressing (see pantry for amount) and red wine vinegar. Season with salt, pepper and a pinch of sugar (if you have any).
Mix well, then add the tomatoes and rocket. Toss to coat.
When everything's ready, pop the burgers and crispy bacon into the buns. Serve on your plates with the wedges and salad alongside.
Enjoy!
