Smash Burger Tacos and Baby Gem Salad
with Cheddar Cheese, Burger Sauce and Caramelised Onion
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
1 unit(s)
Onion
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
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)
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Medium Tomato
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
45 grams
Burger Sauce
(Contains Egg, Mustard May contain Egg, Mustard)
Not included in your delivery
½ tsp
Sugar for the Onions
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, lay the tortillas (2 per person) onto a baking tray and divide the sausage meat between the tortillas.
Spread the sausage meat evenly into a thin layer onto each tortilla. TIP: for easier handling, spread the sausage meat gently using the back of a fork. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.
In the meantime, grate the Cheddar.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Cut tomato into 1cm chunks.
In a large bowl, combine the cider vinegar, olive oil and sugar for the dressing (see pantry for both amounts).
Toss through the tomatoes and set aside until ready to serve.
Share your tacos between your serving plates, cut the corner of the burger sauce sachet off and drizzle over the tacos.
Top with your caramelised onion and cheese.
Toss your baby gem through your dressing and serve alongside.
Enjoy!
