The Bacon Bleu
Beef Burger, Crispy Bacon, Sticky Figgy Onions, Wedges and Blue Cheese & Pear Salad
Super indulgent and packed full of flavour, The Bacon Bleu is your favourite burger brought to the next level.
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
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
4 rasher(s)
British Streaky Bacon
1 unit(s)
Pear
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
40 grams
Fig Jam
2 unit(s)
Sliced Burger Buns
(Contains Cereals containing gluten)
50 grams
Baby Leaf Mix
30 grams
Crumbled Blue Cheese
(Contains Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
½ tsp
Sugar for the Dressing
1.5 tbsp
Olive Oil 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 red 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 cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto one side of a lined baking tray and lay the bacon on the other side of the tray.
When the wedges have 15 mins left, bake the burgers and bacon on the middle shelf until the burgers are cooked through and the bacon is crispy and brown, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.
Meanwhile, quarter the pear lengthways (no need to peel), remove the core and chop into small pieces.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, mix together, then add the chopped 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, 10-12 mins.
Once the onions have softened, add the fig jam, stir together and cook until the onions are sticky, 1-2 mins. Remove from the heat.
When 2-3 mins of oven time remain, pop the burger buns into the oven to warm through.
When everything's ready, spread some mayo (see pantry for amount) over the bun bases. Top with the burgers, crispy bacon, figgy onions and some salad leaves. Sandwich shut with the bun lids.
Add the blue cheese and remaining salad leaves to the bowl of pear and dressing. Toss to coat.
Serve your craft burgers with the pear salad and wedges alongside.
Enjoy!
