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Blue Cheese Burgers

Blue Cheese Burgers

with herby wedges
4.0(74)
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
978 kcal
Protein
: 
42.8g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Egg
  • Soya
  • Mustard
  • Lupin
  • Nuts
  • Sesame
  • May contain traces of allergens
Serving amount

250 grams

Irish Beef Mince

3 unit(s)

Potatoes

½ unit(s)

Chilli

1 sachet(s)

Dried Oregano

5 grams

Parsley

1 unit(s)

Garlic

½ pack(s)

Breadcrumbs

(Contains: Wheat)

1 unit(s)

Tomato

2 unit(s)

Brioche Buns

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

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

55 grams

Blue Cheese

(Contains: Milk)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kcal)978 kcal
Energy (kJ)4091 kJ
Fat46 g
of which saturates17.3 g
Carbohydrate99.4 g
of which sugars10.2 g
Protein42.8 g
Salt3.3 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.
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid

Cooking steps

PDF
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 halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Meanwhile, finely chop the parsley (stalks and all).
  • Deseed and finely chop half the chilli (double for 4p).
  • Peel and grate the garlic (or use a garlic press).
  • Thinly slice the tomato.
Form the Burgers
3
  • Mix the garlic, oregano, chopped chilli (use less if you don't like spice) and half the parsley together in a large bowl.
  • Add 2 tbsp water and half the breadcrumbs (double both for 4p).
  • Season with ¼ tsp salt and ¼ tsp pepper (double both for 4p).
  • Add the beef mince. Mix with your hands until combined.
  • Shape into burgers about 2cm thick, 1 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.
  • 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!

Bake the Buns
5
  • Just before the wedges are finished cooking, pop the brioche buns into the oven to warm through, 2-3 mins.
  • Once cooked, toss the remaining parsley with the crispy wedges.
Finish and Serve
6
  • When everything is ready, spread some mayo over each bun base.
  • Add the burger and sliced tomato then close with the bun lid.
  • Serve with the herby potato wedges alongside.
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