The quantities provided above are averages only.
240 grams
Irish Beef Mince
1 pack(s)
Breadcrumbs
100 grams
Blueberry Jam
1 sachet(s)
Aioli
2 unit(s)
Brioche Buns
1 unit(s)
Grated Italian Style Hard Cheese
500 grams
Baby Potatoes
1 unit(s)
Onion
1 unit(s)
Tomato
1 sachet(s)
Dried Thyme
2 sachet(s)
Paprika
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Preheat the oven to 240°C/220°C fan/gas mark 9.
Cut the potatoes into 1cm slices widthway and pop them onto a lined baking tray. Drizzle with oil, dried thyme and season with salt and pepper and toss well. Roast on the top shelf of the oven until fork tender, 20-30 mins.
.In a large bowl, combine the mince, breadcrumbs, paprika, 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.
Pop the burgers onto a lined baking tray. When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle. Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
Meanwhile peel and thinly slice the onion. Trim and thinly slice the tomato.
When everything is almost ready, pop the buns into the oven to warm, 2-3 mins.
To assemble the burgers, drizzle aioli over each base bun.
Top with the cheesy beef burger, sliced onion, tomato and blueberry jam.
Sandwich closed with the top bun.
Serve the potatoes alongside.