The All American
Bacon Cheeseburger, Stovetop Mac & Cheese and Salad
Super indulgent and packed full of flavour, The All American is your favourite burger brought to the next level.
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
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
4 rasher(s)
British Streaky Bacon
60 grams
Red Leicester
(Contains Milk)
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
30 grams
Burger Sauce
(Contains Egg, Mustard)
20 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tbsp
Olive Oil
25 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a large bowl, combine the 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 the mince into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto one side of a lightly oiled baking tray.
Grate the cheese.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.
Bake the burgers on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
After a few mins, lay the bacon rashers on the other side of the tray and bake until golden and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When the burgers have 4 mins left, sprinkle a third of the cheese onto each. Return to the oven for the remaining time to allow the cheese to melt.
Meanwhile, when your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.
When the macaroni is cooked, drain in a colander and pop back into the pan.
Pour in the water for the sauce (see pantry for amount) and chicken stock paste, then pop on medium-high heat. Bring to the boil, stirring continuously, then remove from the heat.
Vigorously stir in the creme fraiche and remaining cheese until melted, 1-2 mins. Taste and season with salt and pepper.
Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.
When everything's ready, spread the burger sauce over your bun bases and lids. Top each with a cheeseburger patty and 2 bacon rashers.
Add the baby leaves to your plates and drizzle with some olive oil.
Serve your craft burgers with the salad and mac & cheese alongside.
Enjoy!
