Italian Style Cheesy Bacon Sausage Burgers
with Tomato Sauce and Chips
This Italian Style Cheesy Bacon Sausage Burgers is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
2 unit(s)
Garlic Clove
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
30 grams
Tomato Puree
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
32 grams
Fresh Pesto
(Contains Milk)
4 rasher(s)
British Streaky Bacon
Not included in your delivery
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine half the garlic and the sausage meat. 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.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon rashers and fry until crispy, 3-4 mins. Transfer them to a plate lined with kitchen paper.
Put the pan back on medium-high heat (add an extra drizzle of oil if needed), lay in the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
When the burgers are cooked, transfer them to a plate lined with kitchen paper alongside the bacon rashers and set aside for now.
Pop the empty frying pan back onto medium-high heat with another drizzle of oil (if needed).
Stir in the remaining garlic and fry for 30 seconds. Add the tomato puree and stir fry for 1 min, then pour in the water and sugar for the sauce (see pantry for both amounts).
Stir to combine, bring to the boil, then simmer until the sauce thickened, 4-5 mins.
When the tomato sauce has thickened, stir in the butter (see pantry for amount) and half the cheese. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Meanwhile, halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.
Add the burgers back into the pan and gently turn in the sauce until warmed through and piping hot, 1-2 mins.
When everything's ready, share the burger buns between your plates.
Top the bases with the sausage burgers, 2 bacon rashers and spoon over the remaining sauce. Drizzle over the pesto and sprinkle with the remaining cheese.
Sandwich together with the bun lids and serve with the chips alongside.
Enjoy!
