Grilling Cheese and Pickled Onion Burger
with cucumber salad
The quantities provided above are averages only.
Ingredients
1 unit(s)
Onion
2 unit(s)
Scallion
1 unit(s)
Cucumber
5 grams
Mint
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
200 grams
Grilling Cheese
(Contains Milk)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
40 grams
Salad Leaves
400 grams
Potatoes
1 unit(s)
Lime
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional). Spread on a baking tray with baking paper. Drizzle with a little oil, season with a salt and pepper and toss together. Bake on the top shelf of the oven for 25-30 minutes, or until golden and crispy.
Cut onion into thin, half slices. Finely chop spring onions. Cut cucumber into 1 cm cubes. Finely chop half the mint (double for 4p). Cut the lime into wedges.
Heat the 1 tbsp sugar (double for 4p), white wine vinegar and 100ml water (double for 4p) in a small saucepan. Add onion when the sugar has melted and simmer for 2 min.
Fish the onion out of the pan with a fork. Set aside in a bowl. Reduce the vinegar to a thick syrup. Add spring onion, cucumber and mint to the bowl of onion. Add syrup and a squeeze of lime juice and stir.
Heat buns in the oven for 3-4 minutes. Cut the grilling cheese into 2 cm thick slices. Heat a little oil in a frying pan over medium-high heat. Fry the cheese for 4-5 minutes on each side.
Grease buns with mayonnaise. Fill with salad, cheese and cucumber salad. Serve with lime wedges.
