XL Bacon Cheeseburger and Handcut Chips
with Burger Sauce, Baby Gem and Pickled Cucumber Salad
Pairing beef burgers with streaky bacon rashers, this indulgent XL Bacon Cheeseburger and Handcut Chips brings a restaurant quality experience straight into your home.
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 grams
Potatoes
2 unit(s)
Garlic Clove
32 grams
BBQ Sauce
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
360 grams
British Beef Mince
90 grams
Mature Cheddar Cheese
(Contains Milk)
4 rasher(s)
British Streaky Bacon
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
1 unit(s)
Baby Cucumber
1 unit(s)
Baby Gem Lettuce
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
60 grams
Burger Sauce
(Contains Egg, Mustard)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
1 tsp
Sugar
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 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. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, BBQ sauce, 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 into even-sized balls, then shape into 2cm 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, 18-20 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, grate the cheese.
When the burgers have 4 mins left, carefully place the cheese on top of the burgers and return to the oven to melt, 4-5 mins.
While the burgers are baking, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side.
Remove the pan from the heat, then set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, halve the burger buns.
Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
In a medium bowl, combine the cucumber with the cider vinegar and mustard (add less if you'd prefer). Season with salt, pepper and the sugar (see pantry for amount). Mix well, then set aside.
A few mins before the chips and burgers are ready, pop the burger buns into the oven to warm through, 2-3 mins.
When everything's ready, top the bun bases with the cheesy burgers, bacon rashers and some of the baby gem. Spread half the burger sauce over the bun lids, then sandwich shut.
Add the remaining baby gem to the pickled cucumber and toss to coat.
Serve the chips and pickled cucumber salad on the side.
Put the remaining burger sauce into a small dish for dipping.
Enjoy!
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