Bacon and Caramelised Onion Cheeseburger
with truffle aioli and salad
This bacon cheeseburger is a decadent dinner option piled high with premium ingredients. Truffle aioli, caramelised onions and a tart yet fresh salad make for an abundant and inviting meal.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
2 unit(s)
Onion
125 grams
Cherry Tomatoes
120 grams
Salad Leaves
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)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
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).
- Pop the wedges onto a lined baking tray. Toss with salt, pepper, 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.
- Halve, peel and slice the onion as thinly as you can.
TIP: Use two baking trays if necessary.
- Meanwhile, halve the tomatoes.
- Trim the salad leaves and separate the leaves. Reserve 1 leaf per person. Thinly slice the remaining salad leaves 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 salad leaves and tomatoes to the dressing and toss to coat.
- Mix the aioli with the truffle oil.
- Mix the beef, breadcrumbs, ½ tsp salt and 2 tbsp water (double both for 4p). in a large bowl
- Season with pepper and mix together by hand.
- Roll into balls then shape into 1cm thick burgers—one 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, fry the onion until softened, stirring occasionally, 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 truffle aioli over each bun base, then pile on a helping of caramelised onion.
- Top with the cheesy burgers, crispy bacon and reserved salad leaves.
- Sandwich shut with the bun lid.
- Serve your cheesy bacon burgers with wedges and salad alongside.
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