Sausage and Bacon Cheeseburger
with Cheesy Bacon Wedges and Roasted Garlic Slaw
This Sausage and Bacon Cheeseburger is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
2
Garlic Clove
1
Baby Gem Lettuce
60
Mature Cheddar Cheese
(Contains Milk)
6
Streaky Bacon Rasher
225
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
120
Coleslaw Mix
2
Glazed Burger Bun
(Contains Cereals containing gluten)
20
Onion Marmalade
Not included in your delivery
½
Water
1
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. 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. Once hot, roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the the potato tray and roast in the oven until soft, 10-12 mins. Trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways. Grate the cheese.
Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands after handling raw meat. Cook bacon thoroughly. Transfer to a plate lined with kitchen paper. Meanwhile, pop the sausage meat into a medium bowl and season with pepper. Roll the meat into even-sized balls then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.
When hot, add the burgers and fry until browned and cooked through, 5-6 mins on each side. Turn them every 2 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Once cooked, remove the pan from the heat. Carefully place half the grated cheese on top of the burgers. Cover with a lid (or wrap loosely in foil), then set aside, off the heat, for 3-4 mins for the cheese to melt.
When the wedges have 5 mins left, chop up 1 rasher of crispy bacon per person. Sprinkle the chopped bacon and remaining cheese over the wedges. Bake until the cheese has melted, 2-3 mins. Once the garlic is cooked, remove from the foil and mash with a fork. Pop it into a large bowl with the water and half the mayo (see ingredients for both amounts). Season with salt and pepper, then mix well. Add the coleslaw mix and chopped baby gem and toss to coat.
Halve the burger buns and pop in the oven to warm, 1-2 mins. Spread the remaining mayo on the warmed bun bases, then top with a whole lettuce leaf and a burger. Finish with 2 rashers of crispy bacon each, then spread the onion marmalade onto the bun lids and pop them on top. Serve with the wedges and slaw alongside. Enjoy!
