Hawaiian Beef & Double Bacon Burger
with Cheese, Wedges and Coleslaw
We love good Hawaiin Burger and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
240
British Beef Mince
1
Sriracha Sauce
4
British Streaky Bacon
12
Sesame Oil
(Contains Sesame)
12
Red Wine Vinegar
(Contains Sulphites)
1
Baby Gem Lettuce
2
Medium Tomato
2
Burger Buns
120
Coleslaw Mix
60
Mature Cheddar Cheese
(Contains Milk)
1
Pineapple Rings
1
Mayonnaise
450
Potatoes
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel) and pop on a baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.
Meanwhile, pop the beef mince in a bowl along with half the sriracha and 0.5 tbsp per person of pineapple juice. Season with salt and pepper, then use your hands to combine well. Shape into 1 burger per person (make them about the same width as the buns) then set aside on a plate. IMPORTANT: Remember to wash your hands after handling raw meat!
Set aside 1 slice of pineapple per person, then drain and roughly chop the rest. Cut 1 slice of tomato per person and set aside, then chop the rest into 2cm chunks. Trim the root from the lettuce, remove and reserve one leaf per person, then halve the lettuce lengthways and thinly slice widthways.
In a large bowl, combine the red wine vinegar, sesame oil and a pinch of salt and pepper. Add the chopped pineapple, chopped tomatoes, chopped lettuce and coleslaw mix. Toss to coat then set aside. Grate the cheddar cheese and split open the burger buns. In a small bowl, combine the mayonnaise with the remaining sriracha.
Heat a splash of oil in a frying pan on medium-high heat. When hot, add the pineapple rings and bacon to the pan. Cook until the pineapple is golden and the bacon is cooked through, 2-3 mins each side. Transfer to a plate and wrap with foil. Keep the heat high and lay in the burgers. Fry until browned on the outside, 2 mins each side. Lower the heat to medium and cook for a further 3-4 mins each side. IMPORTANT: The burgers are cooked when no longer pink in the middle.
When the burgers are cooked, remove the pan from the heat. Divide the cheese between each burger. Cover the pan with foil - this will allow the cheese to melt. Meanwhile, warm the buns in your oven for 1-2 mins. Divide the wedges and salad between your plates. Spread a little sriracha mayo in each bun then fill with lettuce, tomato, bacon, the burger and pineapple slice. Serve the remaining sriracha mayo alongside. Enjoy!
