Oregano and Cranberry Sausage Streaky Bacon Burger
with Apple and Sage Jelly, Rocket and Wedges
This Oregano and Cranberry Sausage Burger with Streaky Bacon is 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.
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
Onion
30
Dried Cranberries
30
Mature Cheddar Cheese
(Contains Milk)
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
25
Apple and Sage Jelly
20
Wild Rocket
4
British Streaky Bacon
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 them 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, 25-35 mins. Turn halfway through.
While the wedges cook, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and stir-fry until soft and golden, 6-8 mins.
Meanwhile, finely chop the cranberries. Grate the cheese.
In a large bowl, combine the sausage meat, chopped cranberries and half the cooked onion.
Put the remaining onion into a small bowl and set aside for later.
Season the sausage meat with salt and pepper, then mix together with your hands.
Roll the mixture 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 meat.
Pop the burgers onto another baking tray and lay the bacon in a single layer alongside. TIP: Use two baking trays if necessary. Bake on the middle shelf of your oven until the burgers are cooked through and the bacon is golden brown and crispy, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.
Meanwhile, halve the burger buns.
When the burgers and bacon are cooked, remove the tray from the oven and put the bacon aside on a plate lined with kitchen paper. Top each burger with the remaining onion, then the grated cheese.
Place the buns onto same tray and pop back into the oven until the cheese has melted and the buns are warmed through, 2-3 mins.
When everything's ready, pop the buns on your plates and spread the apple and sage jelly over the bases, then top with the sausage burgers, crispy bacon (two rashers each), rocket and bun lids.
Serve with the wedges alongside.
Enjoy!
