Blue Cheese Burgers
with herby wedges
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, juicy tomato, and mouth-watering potato wedges.
Tags:
Family Friendly
•Optional Spice
•Eat Me First
Allergens:
Wheat
•Milk
•Egg
•Soya
•Mustard
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
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 Milk, Egg, Soya, Wheat 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
Nutrition Values
Energy (kcal)978 kcal
Energy (kJ)4091 kJ
Fat46 g
of which saturates17.3 g
Carbohydrate99.4 g
of which sugars10.2 g
Dietary Fiber0 g
Protein42.8 g
Cholesterol0 mg
Salt3.27 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
•Pan with Lid
Instructions
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.
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.
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.
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!
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.
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.
