Blue Cheese Burgers
with herby wedges
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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, tangy tomatoes, and mouth-watering potato wedges.
Tags:Chef's Choice•Family Friendly•Eat Me First•Optional Spice
Allergens:Wheat•Milk•Egg•Soya•Mustard
Total Time45 minutes
Cooking Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredients
Serving amount
2
4
250 g
Beef Mince
3 piece
Potatoes
½ piece
Chilli
1 sachet
Dried Oregano
5 g
Parsley
1 piece
Garlic
½ pack
Breadcrumbs
(ContainsWheat)1 piece
Tomato
2 piece
Brioche Buns
(ContainsWheat, Milk, Egg, SoyaMay be presentMustard, Lupin, Nuts, Sesame)2 sachet
Mayo
(ContainsEgg, Mustard)60 g
Blue Cheese
(ContainsMilk)Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Nutrition Values
per serving
per 100g
Energy (kcal)908 kcal
Energy (kJ)3801 kJ
Fat39.3 g
of which saturates15.4 g
Carbohydrate92.9 g
of which sugars10 g
Dietary Fiber0 g
Protein43.1 g
Cholesterol0 mg
Salt1.33 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.
Utensils
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
InstructionsPDF
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- 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 halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, finely chop the parsley (stalks and all).
- Deseed and finely chop half the chilli (double for 4p).
- Peel and grate the garlic (or use a garlic press).
- Thinly slice the tomato.
3
- Put the garlic, oregano, half the parsley and half the chopped chilli (use less if you don't like spice) into a large bowl.
- Add 2 tbsp water (double for 4p) and half the breadcrumbs.
- Season with ¼ tsp salt and pepper (double for 4p).
- Mix together, then add the beef mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
4
- Heat a drizzle of oil in a pan on medium-high heat.
- Once hot, add the burgers and fry until browned and cooked through, 12-14 mins total.
- Turn them every 4 mins and lower the heat if needed. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Remove the pan from the heat. Carefully place the blue cheese on top of the burgers. Cover then set aside, off the heat for 3-4 mins.
TIP: Not a fan of blue cheese? Simply give it a miss!
5
- Warm the brioche buns in the oven for 2-3 mins just before the wedges are finished cooking.
- Toss remaining parsley through the wedges.
6
- When everything is ready, spread some mayo on the bottom of each bun.
- Add the burger and sliced tomato, followed by the top of the bun.
- Serve with the potato wedges alongside.