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.
Allergens:
Sulphites
•Wheat
•Milk
•Egg
•Soya
•Mustard
Total Time45 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
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
Beef Mince
170 grams
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
Energy (kJ)5477 kJ
Energy (kcal)1309 kcal
Fat72.4 g
of which saturates24.2 g
Carbohydrate108.4 g
of which sugars15.8 g
Dietary Fiber0 g
Protein59.4 g
Cholesterol0 mg
Salt4.64 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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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