XL Honey Bacon Cheeseburger
with Handcut Chips and Pickled Dill Cucumber Salad
This XL Honey Bacon Cheeseburger is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
(Contains Cereals containing gluten)
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 2cm slices, then chop into 2cm 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, 30-35 mins. Turn halfway through.
Put the BBQ sauce into a large bowl. Add the breadcrumbs and water for the breadcrumbs (see ingredients for amount). 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 and shape into 2cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven 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.
Whilst the burgers are baking, heat a drizzle of oil in a frying pan on medium-high heat. Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Add the honey and turn to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Remove the pan from the heat, set aside. 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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