Scotland's Cheesy Square Sausage and Bacon Burger
with Savoy Cabbage, Caramelised Onion and Rosemary Chips
"O Flower of Scotland!" Show your support this Six Nations with burgers inspired by each team's homeland! An homage to the Scottish Lorne sausage, this Cheesy Square Sausage and Bacon Burger is best served pitch-side with caramelised onion and rosemary chips.
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
1 sachet(s)
Dried Rosemary
1 unit(s)
Onion
30 grams
Red Leicester
(Contains Milk)
30 grams
Onion Marmalade
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
150 grams
Shredded Savoy Cabbage
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20 grams
Baby Leaf Mix
4 rasher(s)
British Streaky Bacon
Not included in your delivery
20 grams
Butter
½ tsp
Sugar for the Onions
2 tbsp
Tomato Ketchup
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. Sprinkle with the dried rosemary. 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.
Meanwhile, halve, peel and thinly slice the onion. Grate the Red Leicester.
Melt the butter (see pantry for amount) in a large saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally until golden, 10-12 mins.
Meanwhile, in a large bowl, combine the onion marmalade and sausage meat. Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick square burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop your square burgers and bacon rashers onto a large lined baking tray (use another tray if necessary).
When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.
Once cooked, set the bacon aside on a plate lined with kitchen paper.
Meanwhile, when the onions are golden, add the balsamic vinegar and sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more. Transfer the onion to a bowl and cover to keep warm.
Give the onion pan a quick clean, then return to a medium heat with a drizzle of oil. When hot, add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Stir in a knob of butter at the end if you'd like.
Meanwhile, once the burgers are cooked, carefully place the Red Leicester on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
At the same time, halve the burger buns and pop them into oven to warm through, 2-3 mins.
When everything's ready, spread the ketchup (see pantry for amount) over the bun lids.
Top the bases with the square sausage burgers, bacon rashers, some caramelised onion and baby leaves, then sandwich shut with the bun lids.
Serve with the rosemary chips and cabbage on the side.
Enjoy!
