Sticky Figgy Onion Bacon Beef Burger
with Wedges and Blue Cheese and Pear Salad
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 unit(s)
Garlic Clove
1 unit(s)
Red Onion
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
4 rasher(s)
Streaky Bacon
1 unit(s)
Pear
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
40 grams
Fig Jam
50 grams
Baby Leaf Mix
30 grams
Crumbled Blue Cheese
(Contains Milk)
Not included in your delivery
¼ tsp
Salt for the Burgers
2 tbsp
Water for the Breadcrumbs
1.5 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
2 tbsp
Mayonnaise
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). Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion. Halve, the burger buns.
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.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during. IMPORTANT: Wash your hands after handling raw meat.
Pop the burgers onto one side of a lined baking tray and lay the bacon on the other side of the baking tray.
When the wedges have 15 mins left, bake the burgers on the middle shelf of your oven until the burger is cooked through and the bacon is crispy and brown, 12-15 mins.
IMPORTANT: The burgers are cooked when no longer pink in the middle, cook bacon thoroughly, wash your hands after handling raw meat. Add the burger buns to the oven for the last 2-3 mins of burger cook time.
Quarter the pear lengthways (no need to peel), remove the core and chop into small pieces.
Pour the cider vinegar in another large bowl and add the olive oil and sugar (see pantry for both amounts). Season with salt and pepper, mix together, then add the pear. Stir together and set aside.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.
Once the onions have softened add the fig jam, stir together and cook until the onion is really sticky, 1-2 mins. Remove the pan from the heat.
Once everything is cooked, spread some mayo on the bottom of each burger bun (see pantry for amount). Top with the burger, bacon and figgy onion. Finish with a few salad leaves and the top of the burger bun.
Add the blue cheese and remaining leaves to the pear and dressing and toss to coat. Serve the burgers with the salad and wedges alongside.
Enjoy!
