The Steakhouse
Beef Burger, Creamy Truffle Sauce, Cheesy Rosemary Fries and Salad
Super indulgent and packed full of flavour, The Steakhouse 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 sachet(s)
Dried Rosemary
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
240 grams
British Beef Mince
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Truffle Zest
125 grams
Baby Plum Tomatoes
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
50 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, 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. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, half the hard Italian style cheese, the 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 a baking tray.
Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, heat a small saucepan on medium-high heat.
When hot, add the water for the sauce (see pantry for amount) and chicken stock paste.
Bring to the boil, then reduce the heat and simmer until reduced by half, 5-6 mins. Add the creme fraiche, bring to the boil and remove the pan from the heat.
Add the truffle zest and mix well to combine.
Halve the tomatoes and pop into a medium bowl with a drizzle of oil. Season with salt and pepper, mix well, then set aside.
When the fries have 5 mins left, remove from the oven and sprinkle over the remaining hard Italian style cheese. Toss to coat, then return to the oven for the remaining time.
Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.
When you're ready to serve, top the bun bases with a small handful of baby leaves, then a beef burger. Drizzle over some of your truffle sauce (reheat first if needed), then sandwich shut with the bun lids.
Add the remaining baby leaves to the tomato bowl and toss together.
Serve your craft burgers with the cheesy rosemary fries and salad alongside. Pour the remaining sauce into a pot for dipping.
Enjoy!
