Lean Beef and Goat's Cheese Burgers with Ballymaloe Relish
and golden potato wedges
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Milk
•Soya
•Wheat
•Cereals containing gluten
•Egg
•Mustard
•Nuts
•Sesame
•Lupin
•Mustard
•May contain traces of allergens
•Milk
The quantities provided above are averages only.
Total
Cooking Time
DifficultyMedium
Ingredients
Serving amount
600 grams
Potatoes
2 unit(s)
Brioche Buns
(Contains: Nuts, Sesame, Lupin, Mustard, May contain traces of allergens, Milk, Soya, Wheat, Cereals containing gluten, Egg)
240 grams
Irish Lean Beef Mince
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
100 grams
Goat's Cheese
(Contains: Milk, May contain traces of allergens, Milk)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 unit(s)
Onion
Not included in your delivery
¼ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3768 kJ
Energy (kcal)901 kcal
Fat28.2 g
of which saturates13.2 g
Carbohydrate114.8 g
of which sugars17.2 g
Dietary Fiber8.9 g
Protein49.3 g
Salt2.1 g
Potassium1125 mg
Calcium27.3 mg
Iron0.3 mg
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 onion.
3
- Mix 2 tbsp water (per 2P), ¼ tsp salt (per 2P) and breadcrumbs with the 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: Mince 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 onion.
- Sandwich closed with the bun lid.
- Serve with the potato wedges alongside.
