Cheesy Turkey and Bacon Burger
with roast potatoes, cranberry chutney and balsamic Brussels sprouts
A specially made festive recipe for you to enjoy this holiday season!
Tags:
Eat Me First
Allergens:
Wheat
•Soya
•Sulphites
•Milk
•Egg
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time45 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Worcester Sauce
(Contains Soya)
100 grams
Irish Bacon Lardons
3 unit(s)
Potatoes
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
1 unit(s)
Scallion
65 grams
Creme Fraiche
(Contains Milk)
250 grams
Turkey Mince
250 grams
Brussels Sprouts
1 sachet(s)
Cranberry Chutney
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Flour
Nutrition Values
Energy (kJ)6321 kJ
Energy (kcal)1511 kcal
Fat41.1 g
of which saturates17.7 g
Carbohydrate116.3 g
of which sugars21.8 g
Dietary Fiber0 g
Protein65.6 g
Cholesterol0 mg
Salt5.79 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
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. 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.
2
- Meanwhile, trim the Brussels sprouts and halve through the root.
- Pop onto a lined baking tray.
- Toss with a drizzle of oil, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until browned and tender, 18-20 mins. Turn halfway through.
3
- Meanwhile, mix mince, Worcester sauce, breadcrumbs, 1 tbsp water and ¼ tsp salt (double both for 4p) in a bowl. Season with pepper.
- Form 1cm thick burgers, 1 per person. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
- When potatoes have 15 mins left, place a pan over medium-high heat.
- Fry burgers until cooked through, 10-12 mins.
- Turn every 3-4 mins. Cook covered for final 3-4 mins.
4
- Meanwhile, place a pot over medium-high heat with a drizzle of oil.
- Fry the bacon lardons until golden, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Meanwhile, trim and thinly slice the scallion.
5
- Add 1 tbsp flour to the pot (double for 4p).
- Stir in 100ml water (double for 4p) a little at a time. Bring to the boil, stirring, then simmer until thickened, 1-2 mins.
- Remove from the heat and mix in the creme fraiche and cheese. Stir until all the cheese has melted. Season with ½ tsp pepper (double for 4p) and salt to taste.
- Toss the roasted sprouts with balsamic glaze until coated and glossy.
- Pop the buns into the oven to warm, 1-2 mins.
6
- Spread cranberry chutney over the cut side of the base buns and top with the turkey burgers.
- Spoon half of the cheese sauce onto each burger and close with the bun lids.
- Serve the roasted potatoes and balsamic glazed Brussels sprouts on the side.
- Pour remaining cheesy sauce over the potatoes.
- Sprinkle over the sliced scallion.
