Blue Cheese Lean Beef Burger

Name: Blue Cheese Lean Beef Burger with potatoes and Ballymaloe relish
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 1 unit(s) Garlic; 1 pack(s) Breadcrumbs; 2 unit(s) Brioche Buns; 1 pot(s) Ballymaloe Tomato Relish; 55 grams Blue Cheese; 2 sachet(s) Mayo; 500 grams Baby Potatoes; 240 grams Irish Lean Beef Mince; ¼ tsp Salt; to taste Salt; to taste Pepper; to taste Oil

with potatoes and Ballymaloe relish

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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 and mouth-watering potatoes.

Tags:

Family Friendly

Allergens:

Wheat

•Milk

•Egg

•Soya

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Garlic

1 pack(s)

Breadcrumbs

(Contains: Wheat)

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)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

500 grams

Baby Potatoes

240 grams

Irish Lean Beef Mince

Not included in your delivery

¼ tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3193 kJ

Energy (kcal)763 kcal

Fat24.8 g

of which saturates9.1 g

Carbohydrate94.1 g

of which sugars14.3 g

Dietary Fiber0.3 g

Protein44.5 g

Cholesterol0 mg

Salt2.79 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

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.

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.

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!

When everything is almost ready, pop the buns into the oven to warm through, 1-2 mins.
To assemble the burgers, spread the Ballymaloe relish and mayo over the bun bases.
Stack with the burger patty before sandwiching shut.
Serve your burgers with the potatoes alongside.