The Big Pig
Pork Burgers, Maple Bacon Rashers, Cheesy Bacon Chips, Rocket and Slaw
Super indulgent and packed full of flavour, The Big Pig 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
60 grams
Mature Cheddar Cheese
(Contains Milk)
450 grams
Potatoes
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
6 rasher(s)
British Streaky Bacon
120 grams
Coleslaw Mix
45 grams
Burger Sauce
(Contains Egg, Mustard)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
1 sachet(s)
Maple Syrup
64 grams
Mayonnaise
(Contains Egg, Mustard)
20 grams
Wild Rocket
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Grate the cheese.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork 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 lightly oiled baking tray. Lay the bacon rashers on the other side.
Bake on the middle shelf until cooked through, 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.
When the chips have 10 mins left, sprinkle the cheese over them, toss together and pop back into the oven for the remaining time.
When the burgers and bacon have 5 mins remaining, toss the coleslaw and burger sauce together in a medium bowl.
Halve the burger buns. Pop them into the oven to warm through, 2-3 mins.
Once the bacon is cooked, transfer half the rashers to a chopping board and roughly chop.
Pour the maple syrup over the remaining rashers and turn to coat.
When everything's ready, spread the mayo over the bun bases. Top with the burgers, maple bacon rashers and the rocket. Sandwich shut with the bun lids.
Serve your craft burgers with the cheesy chips and slaw on the side.
Scatter the chopped crispy bacon over the chips to finish.
Enjoy!
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