Cajun Beef Rump and Caramelised Onion Burger
with Ballymaloe relish and roasted potatoes
Baked turkey breasts are coated in Cajun spices and sandwiched between rich brioche buns for a midweek treat that's hard to beat.
Tags:
Family Friendly
Allergens:
Milk
•Egg
•Soya
•Wheat
•Mustard
•Sulphites
The quantities provided above are averages only.
Total40 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Brioche Buns
(Contains: Milk, Egg, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 unit(s)
Onion
1 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
50 grams
Grated Cheese
(Contains: Milk)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
250 grams
Irish Beef Rump
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3260 kJ
Energy (kcal)779 kcal
Fat34.9 g
of which saturates14 g
Carbohydrate72.3 g
of which sugars24.2 g
Dietary Fiber7 g
Protein45.6 g
Cholesterol0 mg
Salt1.77 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
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces.
- Pop onto a lined baking tray. Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry until soft and sweet, stirring occasionally, 5-7 mins.
- Add the balsamic vinegar and a pinch of sugar and cook until the vinegar has evaporated, 1-2 mins.
- Once caramelised, transfer from the pan and cover to keep warm.
NOTE: Swapping to beef rump? Before cooking the onion, fry a hot pan until cooked to your liking, 1-6 mins each side. Remove once cooked.
3
- Carefully coat the turkey with the Cajun spice, salt, pepper and a drizzle of oil.
- Lay the turkey on a lined baking tray.
- Bake in the middle of the oven until golden and cooked through, 15-20 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
4
- When the turkey has 5 mins left to cook, sprinkle the cheese over the top.
- Return to the oven to gratinate.
5
- Pop the buns into the oven to warm, 2-3 mins.
6
- Spread some mayo and Ballymaloe relish over the cut side of each bun.
- Top the base bun with caramelised onions and cheesy Cajun turkey breast then sandwich closed with the top bun.
- Divide burgers and roasted potatoes between plates.
- Serve any remaining mayo alongside for dipping.
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