BBQ Double Beef Burger
with homemade chipsCalories
:
1280 kcalProtein
:
68.3g proteinTotal
:
45 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
- Milk
This beef burger is made with BBQ spices for an added kick, paired with crispy chips it's a definite winner for midweek dinner.
Ingredients
Serving amount
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
480 grams
Irish Beef Mince
100 grams
Tomato
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
600 grams
Potatoes
2 sachet(s)
BBQ Rub
2 sachet(s)
BBQ Sauce
1 unit(s)
Onion
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
50 grams
Mature Cheddar Cheese Block
(Contains: Milk May be present: Milk)
40 grams
Salad Leaves
Not included in your delivery
¼ tsp
Salt
to taste
Oil
to taste
Pepper
to taste
Salt
to taste
Water
Nutrition Values
Energy (kJ)5357 kJ
Energy (kcal)1280 kcal
Fat60.9 g
of which saturates25 g
Carbohydrate113.4 g
of which sugars15.3 g
Dietary Fiber9.6 g
Protein68.3 g
Salt2.7 g
Potassium1266.7 mg
Calcium212.1 mg
Iron0.4 mg
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
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat.
- Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, in a large bowl, combine the mince, BBQ rub, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into 2cm thick burgers, 1 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Pop the burgers onto another lined baking tray.
- When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Meanwhile, thinly slice the cheese. Once cooked, carefully place cheese on top of each burger and pop back into the oven until the cheese has melted, 2-3 mins.
TIP: Burgers will shrink a little during cooking.
4
- Peel and slice the onion into thin rings.
- Thinly slice the tomato.
5
- When everything is almost ready, pop the buns into the oven to warm, 2-3 mins.
- Toss the salad leaves with a drizzle of oil and season to taste with salt and pepper.
6
- To assemble the burgers, spread ranch over each bun base.
- Top with the cheesy burger, few dressed salad leaves, sliced onion and tomato.
- Drizzle over the BBQ sauce then sandwich closed with the bun lid.
- Divide the chips between plates and serve the burger and any remaining salad leaves alongside.
