Ultimate Bacon Cheeseburger and Chips
with French Dressed Baby Gem & Tomato Salad
Looking for a taste of everyday luxury? This Ultimate Bacon Cheeseburger and Chips is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
60
Mature Cheddar Cheese
(Contains Milk)
4
British Streaky Bacon
1
Baby Gem Lettuce
2
Medium Tomato
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
30
French Dressing
(Contains Mustard May contain Sulphites)
90
Burger Sauce
(Contains Egg, Mustard)
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
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 chips (no need to peel).
Pop 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, 25-30 mins. Turn halfway through.
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 a baking tray and bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, grate the cheese.
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. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Transfer to a plate lined with kitchen paper.
Meanwhile, trim the baby gem. Reserve 1 leaf per burger, then halve the rest lengthways and thinly slice widthways.
Cut half of the tomatoes into slices and set aside. Cut the rest into 1cm chunks.
Halve the burger buns.
Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins. At the same time, add the burger buns to the tray to warm through.
Just before serving, add the French dressing to a medium bowl along with the sliced baby gem and tomato chunks. Toss together.
When everything's ready, spread the base of each bun with the burger sauce. Add the reserved baby gem leaf, then a burger patty, and finish with the bacon and a reserved tomato slice.
Sandwich together, then serve up your ultimate bacon cheeseburger with the chips and salad alongside.
Enjoy!
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