Goat's Cheese Burgers with Tomato Relish
and golden potato wedges
These succulent goat's cheese burgers are super simple to assemble but when it comes to flavour, they really pack a punch. Added tastiness comes in the form of Ballymaloe relish and mouth-watering potato wedges.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
240 grams
Beef Mince
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 unit(s)
Tomato
2 sachet(s)
Mayo
(Contains Egg, Mustard)
100 grams
Goat's Cheese
(Contains Milk)
1 pot(s)
Ballymaloe Tomato Relish
(Contains Mustard)
Not included in your delivery
¼ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel).
- Pop the wedges onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- Roast on the top shelf of your oven until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, thinly slice the tomato.
- Mix 2 tbsp water (per 2P), ¼ tsp salt (per 2P) and breadcrumbs with the beef mince in a large bowl.
- Season with pepper.
- Mix together by hand until everything is combined.
- Shape into burgers about 2cm thick, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the burgers until browned and cooked through, 12-14 mins.
- Turn every 3-4 mins, lowering heat if needed. IMPORTANT: Beef is cooked when no longer pink in the middle.
- Remove pan from heat. Place a few rounds of goat's cheese onto each burger.
- Cover and set aside until cheese is melted, 3-4 mins.
TIP: Not a fan of goat's cheese? Don't worry, the burgers will still be delicious without!
- Just before the wedges are finished cooking, pop the brioche buns into the oven to warm through, 2-3 mins.
- When everything is ready, spread some mayo over each bun base.
- Add the burger, a spoon of Ballymaloe relish and the sliced tomato.
- Sandwich closed with the bun lid.
- Serve with the potato wedges alongside.
