Family Favourite Cheddar Cheeseburger
with Wedges, Baby Gem and Roasted Garlic Slaw
Topped with golden melted cheese in a soft brioche bun, served alongside chunky potato wedges and garlicky slaw, this recipe will take your burger game up a level. Our Family Favourite Cheddar Cheeseburger is sure to be a treat at your table.
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
3 unit(s)
Garlic Clove
1 sachet(s)
Mixed Herbs
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
2 tbsp
Tomato Ketchup
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
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 the wedges 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 two thirds of the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Peel and grate the remaining garlic (or use a garlic press).
In a large bowl, combine the mixed herbs, salt and water for the breadcrumbs (see pantry for both amounts), breadcrumbs and the grated garlic, then add the beef mince. Season with pepper and 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 baking tray and bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
At the same time, roast the garlic parcel in the oven until soft, 10-12 mins.
While the burgers cook, grate the cheese. Trim the baby gem, then set aside 2 large leaves per person. Halve and thinly slice the remaining baby gem.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin into another large bowl and mash with a fork.
Add the coleslaw mix, sliced baby gem and mayonnaise to the roasted garlic. Season with salt and pepper, then mix well to combine. Taste and season again if needed.
Halve the burger buns.
Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
At the same time, add the burger buns to the tray to warm through, 2-3 mins.
When everything's ready, spread the ketchup (see pantry for amount) on the bun bases, then top with the cheesy burgers, reserved baby gem leaves and bun lids.
Serve with the wedges and slaw alongside.
Enjoy!
