Juicy Lucy Beef & Cheese Burgers with Irish Bacon
with tomato onion jam & roasted potatoes- Sulphites
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Celery
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
- Milk
https://www.hellofresh.com/recipes/juicy-lucy-burgers-6740dcea3b70b98541a6558c
Ingredients
1 unit(s)
Onion
1 unit(s)
Tomato
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
240 grams
Irish Beef Mince
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
2 sachet(s)
Ketchup
(Contains: Celery)
500 grams
Baby Potatoes
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
50 grams
Mature Cheddar Cheese 50g
(Contains: Milk May be present: Milk)
130 grams
Irish Bacon
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Preheat the oven to 240°C/220°C fan/gas mark 9. Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil, half the cajun spice 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.
Meanwhile, grate the cheddar cheese. In a medium bowl, combine the mince, remaining cajun spice mix and 1/4 tsp salt (per 2P), and pepper. Roll into evenly-sized balls
Divide cheddar between centers of each round. Fold edges of meat around cheddar, shaping and sealing to create cheese- stuffed patties, each slightly wider than a burger bun.
Pop the burgers onto another lined baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Burgers are cooked when no longer pink in the middle.
Meanwhile, halve, peel, and thinly slice onion.
Cut the tomato into 2cm chunks.
Place a large pan over medium-high heat with a drizzle of oil.
Add the onion to the pan and fry until softened, stirring occasionally, 4-5 mins. Add the tomato, balsamic vinegar and 1tsp sugar (per 2P). Cook, stirring, until softened and jammy, 4-5 mins. Season with salt and pepper.
Spread buns with ketchup and a thin layer of aioli. Fill buns with patties and top with tomato-onion jam.
Divide burgers and potatoes between plates. Serve with any remaining sauces on the side for dipping.
