Double Cheese Baked BBQ Burgers
with Wedges and Baby Gem Salad
These Double Cheese Baked BBQ Burgers are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
40
Wild Rocket
15
Cider Vinegar
(Contains Sulphites)
30
Mature Cheddar Cheese
(Contains Milk)
30
Red Leicester
(Contains Milk)
32
BBQ Sauce
2
Burger Buns
Not included in your delivery
2
Water
1
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 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.
In a large bowl, combine the garlic salt, breadcrumbs and water for the breadcrumbs (see ingredients for amount), then add the beef mince.
Season with salt and pepper, then 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 lined or lightly oiled 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.
Meanwhile, chop the tomatoes into 2cm pieces. Trim the baby gem, then separate the leaves.
Put the cider vinegar and olive oil for the dressing (see ingredients for amount) into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any).
Mix together and add the tomatoes. Stir to combine and set aside.
Grate the Cheddar and Red Leicester.
Once the burgers and wedges are cooked, transfer the wedges to the bottom of your oven and remove the burgers.
Carefully pile the cheese on top of the burgers, followed by the BBQ sauce.
Turn your oven to grill setting, then grill your burgers until the cheese has melted, 2-3 mins.
Meanwhile, halve the burger buns. Pop onto a baking tray and into your oven to warm through, 2-3 mins.
Sandwich the burgers and a couple of lettuce leaves per person into your buns, then add the remaining lettuce to the dressing and toss to coat.
Serve your burgers with the wedges and salad alongside. Enjoy!
Explore Similar Recipes
