Smokey Homemade Hamburgers
with Rustic Chips and a Peanutty Carrot Slaw
In 2012, Black Bear Casino Resort in the USA, set the world record for the biggest burger. It weighed 913 kg and was 3 metres wide! Pretty impressive! This burger, while not being quite that big is pretty impressive in the taste department. We’re sure this hamburger will blow your socks off!
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
2
Potato
1
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
1
Carrot
2
Coriander
1
Red Wine Vinegar
(Contains Sulphites)
2
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
2
Monterey Jack Cheese
(Contains Milk)
1
Baby Gem Lettuce
½
Smoked Paprika
Nutritional information
Utensils
Instructions
Pre-heat the oven to 220 degrees. Wash the potatoes then chop lengthways into wedges the thickness of your index finger. Toss in 1 tbsp of olive oil, ¼ tsp of salt, half of the smoked paprika and spread on a baking tray. Cook on the top shelf of the oven until crispy (around 25 mins).
Squeeze the sausage meat into a bowl and mix it together with the remaining smoked paprika, 1/4 tsp of salt and some black pepper. Divide the mixture into two equal portions and gently form into burger patties. Tip: Make the patties thinner than you want the final burgers to be as they’ll plump up when you cook them.
Peel and coarsely grate the carrot into a bowl. Roughly chop the coriander
Add the red wine vinegar, 2 tbsp of olive oil, the salted peanuts and 2 tbsp of chopped coriander to the grated carrot. Taste for seasoning and add more salt and some black pepper if needed.
Split your brioche buns in half. Put a frying pan on medium-high heat. Toast the buns for a couple of minutes on each side and then remove.
Heat ½ tbsp of olive oil in a non-stick pan over a medium heat. Once hot, add the patties and cook for 4-5 mins on each side until brown and cooked through. Top them with the cheese for the last 2 mins of cooking. Tip: Add 1 tsp of water to the pan and put a lid on to melt the cheese and keep everything juicy.
Separate the leaves from the baby gem lettuce and wash them. Drizzle over a little olive oil and season with a pinch of salt.
Assemble your burgers with the baby gem lettuce and serve with the carrot slaw and piping hot potato wedges.
