Blue Cheese Burger
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Blue Cheese Burger

with salad and Ballymaloe relish

These succulent herby burgers are super simple to assemble but when it comes to flavour, they really pack a punch. Added tastiness comes in the form of the beautiful blue cheese topping, peppery rocket, and mouth-watering potatoes.

Tags:
Family Friendly
Allergens:
Wheat
Milk
Egg
Soya
Mustard

The quantities provided above are averages only.

Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Garlic

1 pack(s)

Breadcrumbs

(Contains Wheat)

240 grams

Irish Beef Mince

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)

1 pot(s)

Ballymaloe Tomato Relish

(Contains Mustard)

55 grams

Blue Cheese

(Contains Milk)

40 grams

Salad Leaves

2 sachet(s)

Mayo

(Contains Egg, Mustard)

500 grams

Baby Potatoes

Not included in your delivery

¼ tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)3664 kJ
Energy (kcal)876 kcal
Fat37.8 g
of which saturates15.2 g
Carbohydrate94.2 g
of which sugars14.4 g
Dietary Fiber0.3 g
Protein41.8 g
Cholesterol0 mg
Salt2.78 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

Grater
Baking Sheet with Baking Paper

Cooking Steps

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks.
  • Pop onto a lined baking tray then toss with salt, pepper and a drizzle of oil
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
Make the Burgers
2
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • In a large bowl, combine the mince, garlic, 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.

TIP: Burgers will shrink a little during cooking.

Cook the Burgers
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the burgers until browned and cooked through, 12-14 mins.
  • Turn every 4 mins, lowering heat if needed. IMPORTANT: Beef is cooked when no longer pink in the middle.
  • Remove pan from heat. Place some cheese on top of each burger. Cover and set aside until cheese is melted, 3-4 mins.

TIP: Not a fan of blue cheese? Don't worry, these burgers will still be delicious without!

Dress the Leaves
4
  • Just before serving, add the salad leaves to a bowl with a drizzle of oil. Season to taste with salt and pepper.
  • Toss to coat.
Warm the Buns
5
  • When everything is almost ready, pop the buns into the oven.
  • Warm through, 1-2 mins.

TIP: Keep an eye on them so they don't burn!

6
  • To assemble the burgers, spread the Ballymaloe relish and mayo over the bun bases.
  • Stack with the burger patty and salad leaves before sandwiching shut. 
  • Serve your burgers with the potatoes and any remaining salad leaves alongside.