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.
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
1
Baking Potato
2
Brioche Bun
250
Pork Sausage
40
Onion Marmalade
1
Cucumber
(May contain Celery)
30
Mature Cheddar Cheese
(Contains Milk)
½
Lemon
40
Wild Rocket
1
Dried Thyme
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200⁰C. Chop the potato into wedges about the size of your index finger (no need to peel). Pop the wedges on a lined baking tray and drizzle over some oil. Add a pinch of salt and half the dried thyme. Give the tray a good shake and then put on the top shelf of your oven. Cook until golden and crispy, 25-30 mins. Turn halfway through to make sure they brown evenly.
Slice open the sausage, remove the meat and discard the skin. Put the sausage meat into a mixing bowl with the remaining thyme. Mix together with your hands and then shape into burgers (one per person).
Put a frying pan on medium heat and add a splash of oil. Add the burgers and cook for 12 mins. Turn them two or three times to stop them burning (although you do want them nicely browned). TIP: The burgers are cooked when they are no longer pink in the middle.
While the burgers cook, grate the cheddar cheese and loosen up the onion marmalade with a spoon. Cut the cucumber in half lengthways, remove the seeds and then chop into 1cm chunks. Cut the brioche buns in half.
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. Pop a lid on the pan (or wrap the pan tightly in foil) then set aside, off the heat, for the cheese to melt, 3-4 mins. Meanwhile, pop the brioche buns on another baking tray and place on the middle shelf of your oven. Warm through for 3-4 mins.
Squeeze the lemon juice into another mixing bowl along with the olive oil (amount specified in the ingredient list), a pinch of salt, a grind of black pepper and a pinch of sugar (if you have some). Whisk with a fork, then add the cucumber and rocket. Toss together. Serve the burgers in the buns with some salad and wedges on the side. Enjoy!
