Ultimate Bacon Cheeseburger and Chips
with Balsamic Glaze Dressed Rocket & 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 grams
Potatoes
240 grams
British Beef Mince
30 grams
Mature Cheddar Cheese
(Contains Milk)
4 rasher(s)
British Streaky Bacon
1 unit(s)
Medium Tomato
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
20 grams
Wild Rocket
45 grams
Burger Sauce
(Contains Egg, Mustard)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
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.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them 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. Turn halfway through.
While the chips cook, 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.
While the burgers cook, 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.
Cut the tomato into 1cm pieces and put into a medium bowl. Drizzle over a little olive oil and season with salt and pepper. Set aside.
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.
When everything's almost ready, add the rocket to the bowl of chopped tomatoes. Toss together.
Pop the burger buns onto your plates and spread the bases with the burger sauce. Stack with a cheesy burger, then top with the bacon and sandwich shut with the bun lids.
Serve up your ultimate bacon cheeseburger with the chips and salad alongside. Drizzle the balsamic glaze over the salad to finish.
Enjoy!
