Double Cheese Baked BBQ Burgers
with Wedges and Salad
.
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
1
Garlic Salt
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
1
Medium Tomato
1
Baby Gem Lettuce
15
Cider Vinegar
(Contains Sulphites)
30
Mature Cheddar Cheese
(Contains Milk)
30
Red Leicester
(Contains Milk)
32
BBQ Sauce
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
Not included in your delivery
2
Water for the Breadcrumbs
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.
Put the garlic salt into a large bowl. Add the breadcrumbs and water (see ingredients for amount). Season with salt and pepper, then add the beef mince. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the burgers on a baking tray lined with baking paper and bake on the middle shelf of your oven until cooked through, 18-20 mins.
Meanwhile, chop the tomato(es) into 2cm pieces. Trim the root from the baby gem lettuce then separate the leaves. Put the vinegar and olive oil (see ingredients for amount) into a medium bowl. Season with salt, pepper and a pinch of sugar. Mix together and add the tomatoes, stir to combine and set aside. TIP: We'll add the lettuce later to avoid it wilting. Grate the Cheddar and red Leicester.
Once the burgers and wedges are cooked, transfer your potatoes to the bottom of your oven. IMPORTANT: The burgers are cooked when no longer pink in the middle. Remove the burgers from your oven and carefully pile the cheese on top of them, followed by the BBQ sauce. Turn your oven to grill setting, pop your burgers back into your oven under the grill and cook until the cheese has melted, 2-3 mins.
Meanwhile, pop the burger buns on the middle shelf of your oven. Warm for 2-3 mins. Serve the burgers and a couple of lettuce leaves per person in your buns. Add the remaining lettuce to the dressing and toss to coat (or leave some salad undressed if the kids don't want it). Serve the salad and potato wedges alongside the burgers and enjoy!
