Bacon and Caramelised Onion Cheeseburger
with truffled wedges and baby gem salad
This bacon cheeseburger is a decadent dinner option piled high with premium ingredients. Truffled wedges, caramelised onions and a tart yet fresh salad make for an abundant and inviting meal.
The quantities provided above are averages only.
Ingredients
3 unit(s)
Potatoes
1 unit(s)
Onion
1 sachet(s)
Dried Thyme
125 grams
Cherry Tomatoes
120 grams
Baby Gem
2 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 pack(s)
Breadcrumbs
(Contains Wheat)
250 grams
Irish Beef Mince
170 grams
Irish Bacon
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
1 pack(s)
Truffle Oil
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm wide wedges (no need to peel).
- Halve, peel and slice the onion as thinly as you can.
- Pop the wedges onto a lined baking tray. Toss with salt, pepper, thyme and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, halve the tomatoes.
- Trim the baby gem and separate the leaves. Reserve 1 leaf per person. Thinly slice the remaining lettuce widthways.
- To make your dressing, combine ¼ tsp sugar and 2 tbsp oil (double both for 4p) in a medium bowl.
- Add half the red wine vinegar and season with salt and pepper.
- Just before serving, add the sliced baby gem and tomatoes to the dressing and toss to coat.
- To a large bowl, add the beef, breadcrumbs, ½ tsp salt and 2 tbsp water (double both for 4p). Season with pepper and mix together by hand.
- Roll into balls then shape into 1cm thick burgers—1 per person. IMPORTANT: Wash hands and equipment after handling raw meat.
- When the wedges are halfway cooked, place the burgers on a lined baking tray. Cook on the middle shelf until browned, 12-15 mins.
TIP: Burgers may shrink slightly during cooking.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the bacon and fry until crispy and brown, 3-4 mins on each side. Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: Cook bacon thoroughly.
- Return the pan to medium heat with a drizzle of oil.
- Once hot, add the onion and fry, stirring occasionally, until softened, 5-6 mins.
- Once softened, add 1 tsp sugar (double for 4p) and the remaining red wine vinegar to the onion.
- Reduce the heat and cook until soft and sticky, 2-3 mins. Remove from the heat.
- Meanwhile, place the cheese on top of the cooked burgers and pop back into the oven until the cheese has melted, 2-3 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Pop the brioche buns into the oven to warm through at the same time, 2-3 mins.
- When everything is ready, spread a layer of caramelised onion over each bun base.
- Top with the cheesy burgers, crispy bacon and reserved baby gem leaves.
- Sandwich shut with the bun lids.
- Toss the wedges in the truffle oil.
- Serve your cheesy bacon burgers with wedges and salad alongside.
