Beef and Sweet Chilli Bacon Burger
with crispy sweet potato fries
A crisp and refreshing tomato salad and crunchy sweet potato fries accompany a beautiful burger sandwiched between sumptuous brioche buns in this decadent dish.
Allergens:
Wheat
•Milk
•Egg
•Soya
•Sulphites
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Beef Mince
1 pack(s)
Breadcrumbs
(Contains Wheat)
50 grams
Grated Cheese
(Contains Milk)
65 grams
Creme Fraiche
(Contains Milk)
100 grams
Irish Bacon Lardons
120 grams
Salad Leaves
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
Sweet Potato
1 unit(s)
Shallot
1 sachet(s)
Sweet Chilli Sauce
2 unit(s)
Tomato
Not included in your delivery
2 tbsp
Butter
¼ tsp
Salt
1 tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)5264 kJ
Energy (kcal)1258 kcal
Fat62.8 g
of which saturates31.5 g
Carbohydrate121 g
of which sugars38.9 g
Dietary Fiber0.1 g
Protein54 g
Cholesterol0 mg
Salt4.88 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 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes lengthways into 1cm slices, then into 1cm fries (peeling optional).
- Pop onto a large (lined) baking tray. Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. You want them well spaced out to achieve a crispy finish!
- Roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, in a large bowl, combine the mince, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). IMPORTANT: Wash hands and equipment after handling raw meat.
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into 2cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw meat.
TIP: Burgers will shrink a little during cooking.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the burgers until browned on the outside and cooked through, 12-14 mins.
- Carefully turn every 3-4 mins, adjusting the heat if needed. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- While the burgers cook, halve, peel and thinly slice the shallot.
4
- Place a pot over medium-high heat with a drizzle of oil.
- Fry the bacon and shallot until golden, stirring often, 5-7 mins. IMPORTANT: Cook lardons well.
- Add a splash of water and the sweet chilli sauce. Cook for 2-3 mins. Once cooked, remove from the pot and cover to keep warm. Give the pot a quick wipe.
- Trim the salad leaves, reserving one leaf per burger. Halve the rest lengthways and thinly slice widthways.
- Chop the tomatoes into 2cm chunks.
5
- Return the pot to medium-high heat with 2 tbsp butter (per 2P).
- Once melted, add 1 tbsp flour (per 2P).
- Stir in 100ml water (per 2P) a little at a time. Bring to the boil, stirring, then simmer until thickened, 1-2 mins.
- Mix in the creme fraiche, cheese and ½ tsp pepper (per 2P). Stir until all the cheese has melted. Season to taste with salt.
- Pop the buns into the oven to warm through, 2-3 mins.
6
- In a large bowl, toss the tomatoes and chopped salad with a drizzle of oil. Season to taste with salt and pepper.
- Spread a spoonful of sweet chilli bacon over each base bun.
- Top with reserved salad leaves, burgers and cheese sauce. Sandwich closed with the top bun.
- Serve with sweet potato fries, tossed salad and any remaining cheese sauce alongside.
- Drizzle the balsamic glaze over the salad.
