Goat's Cheese Burgers with Tomato Relish
and golden potato wedges
These succulent goat's cheese burgers are super simple to assemble but when it comes to flavour, they really pack a punch. Added tastiness comes in the form of Ballymaloe relish and mouth-watering potato wedges.
Tags:
Family Friendly
Allergens:
Milk
•Egg
•Soya
•Wheat
•Mustard
The quantities provided above are averages only.
Total45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
600 grams
Potatoes
2 unit(s)
Brioche Buns
240 grams
Irish Beef Mince
1 pack(s)
Breadcrumbs
1 unit(s)
Tomato
2 sachet(s)
Mayo
100 grams
Goat's Cheese
1 pot(s)
Ballymaloe Tomato Relish
Not included in your delivery
¼ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4006 kJ
Energy (kcal)957 kcal
Fat41.1 g
of which saturates18.5 g
Carbohydrate105.2 g
of which sugars15.9 g
Dietary Fiber0.3 g
Protein44.9 g
Salt2.8 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
•Pan with Lid
Cooking Steps
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 the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, thinly slice the tomato.
3
- Mix 2 tbsp water (per 2P), ¼ tsp salt (per 2P) and breadcrumbs with the beef mince in a large bowl.
- Season with pepper.
- Mix together by hand until everything is combined.
- Shape into burgers about 2cm thick, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
4
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the burgers until browned and cooked through, 12-14 mins.
- Turn every 3-4 mins, lowering heat if needed. IMPORTANT: Beef is cooked when no longer pink in the middle.
- Remove pan from heat. Place a few rounds of goat's cheese onto each burger.
- Cover and set aside until cheese is melted, 3-4 mins.
TIP: Not a fan of goat's cheese? Don't worry, the 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.
6
- When everything is ready, spread some mayo over each bun base.
- Add the burger, a spoon of Ballymaloe relish and the sliced tomato.
- Sandwich closed with the bun lid.
- Serve with the potato wedges alongside.
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