XL Honey Bacon Cheeseburger
with Handcut Chips and Pickled Dill Cucumber Salad
This XL Honey Bacon Cheeseburger is bursting full of luxury flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
32
BBQ Sauce
25
Panko Breadcrumbs
360
British Beef Mince
90
Monterey Jack Cheese
(Contains Milk)
4
British Streaky Bacon
15
Honey
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
½
Cucumber
(May contain Celery)
½
Dill
15
Cider Vinegar
(Contains Sulphites)
17
Wholegrain Mustard
(Contains Mustard)
2
Mayonnaise
Not included in your delivery
1
Sugar
3
Water for the Breadcrumbs
¼
Salt
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. 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, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Put the BBQ sauce, panko breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl. Season with salt (see ingredients for amount) and pepper, then add the beef mince. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 2cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince. TIP: The burgers will shrink a little during cooking.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle. Meanwhile, grate the Monterey Jack cheese. 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.
While the burgers are frying, lay the bacon in a single layer onto a lined baking tray. Drizzle the honey over the rashers and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, cut the burger buns in half. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Roughly chop the dill (stalks and all). Pop the cucumber, dill, cider vinegar and mustard into a bowl. Season with salt, pepper and sugar (see ingredients for amount). Mix until combined, then set aside. A few mins before the chips are done, pop the burger buns into the oven to warm, 2-3 mins.
When everything is done, divide the burger buns between your plates. Lay a cheesy burger patty onto the bun base. Top with the honey bacon rashers. Spread half the mayo onto the bun tops and sandwich together. Serve with the chips, pickled dill cucumber salad and the rest of your mayo for dipping alongside. Enjoy!
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