Ultimate Bacon Cheeseburger
with Rosemary Chips and Honey-Lime Roasted Corn on the Cob
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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
450
Potatoes
1
Dried Rosemary
2
Corn on the Cob
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
360
British Beef Mince
4
British Streaky Bacon
1
Lime
1
Medium Tomato
30
Mature Cheddar Cheese
(Contains Milk)
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
15
Honey
1
Mayonnaise
20
Wild Rocket
40
Onion Marmalade
Not included in your delivery
2
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips. Pop the chips onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt, pepper and half of the dried rosemary, then toss to coat. Spread out in a single layer. Halve the corn on the cobs by running a knife firmly around the middle then snapping them in half with your hands. Put them onto another baking tray, drizzle with oil and season with salt and pepper. Pop both trays into the oven - potatoes on the top and corn on the middle shelf. Roast until the potatoes are golden and the corn is tender, 25-30 mins, turning halfway.
Meanwhile, add the breadcrumbs, remaining rosemary and the water (see ingredients for amount) to a large bowl. Then add the beef mince, season well with salt and pepper. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 1cm thick (1 per person). Cover and leave to one side for now. IMPORTANT: Wash your hands and equipment after handling raw meat.
Next, heat a drizzle of oil in a large frying pan on medium-high heat. Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Remove to a plate lined with kitchen paper (don't wash the pan, we will use it later). IMPORTANT: Wash your hands after handling raw meat. Cook bacon thoroughly. Meanwhile, zest and halve the lime. Thinly slice the tomato. Grate the cheese. Cut the burger buns in half.
Pop the (now empty) frying pan back on medium-high heat (for extra flavour, use the bacon oil to fry the burgers). Once hot, add the burgers and fry until browned on the outside and cooked through, 15-17 mins in total. Carefully turn them every 3-4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking.
When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or wrap loosely in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. When the corn has 2-3 mins of cooking time remaining, drizzle the honey over them, sprinkle over the lime zest and squeeze over some lime. Then return to the oven for the remaining time. At the same time, pop the burger buns into the oven to warm, 2-3 mins. TIP: If the bacon has become cold, pop it into the oven at the same time to warm through.
When everything is ready, divide the burger buns between your plates. Spread the mayo onto the bottom half of the buns. Lay on the bacon rashers, then the tomato slices, burger and lastly the rocket. Spread the onion marmalade onto the top half of the buns and sandwich together. Serve your ultimate bacon cheeseburger with the rosemary chips and honey-lime roasted corn alongside any remaining lime cut into wedges. Enjoy!
