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.
The quantities provided above are averages only.
Ingredients
240 grams
Irish 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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
