Goat's Cheese Burgers and Ballymaloe Relish
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Goat's Cheese Burgers and Ballymaloe Relish

with 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.

Tags:
Family Friendly
Discovery
Allergens:
Milk
Egg
Soya
Wheat
Mustard
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

600 grams

Potatoes

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present 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

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)4005 kJ
Energy (kcal)957 kcal
Fat40.9 g
of which saturates18.4 g
Carbohydrate105.2 g
of which sugars15.9 g
Dietary Fiber0.3 g
Protein44.9 g
Cholesterol0 mg
Salt2.21 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

Instructions

Cook the Wedges
1
  • 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.

Get Prepped
2
  • Meanwhile, thinly slice the tomato.
Form the Burgers
3
  • Mix 2 tbsp water, ¼ tsp salt (double both for 4p) 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.
Fry the Burgers
4
  • 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!

Warm the Buns
5
  • Just before the wedges are finished cooking, pop the brioche buns into the oven to warm through, 2-3 mins.
6
  • 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.