Cheesy Surf and Turf Burger
with spiced chips and tossed salad- Cereals containing gluten
- Wheat
- Crustaceans
- Milk
- Soya
- Egg
- Sulphites
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
These surf and turf burgers feature pan-fried prawns along with succulent 100% Irish beef and moreish melted cheese. Staple sides—chips and salad, also make an appearance.
Ingredients
240 grams
Irish Beef Mince
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
160 grams
Prawns
(Contains: Crustaceans)
600 grams
Potatoes
120 grams
Salad Leaves
2 unit(s)
Brioche Buns
(Contains: Cereals containing gluten, Wheat, Milk, Soya, Egg May be present: Nuts, Sesame, Lupin, Mustard)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Sweet Chilli Sauce
50 grams
Grated Cheese
(Contains: Milk)
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 unit(s)
Garlic
Not included in your delivery
¼ tsp
Salt
1.5 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- Pop onto a large (lined) baking tray.
- Toss with half the Cajun spice, salt, pepper, and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Peel and grate the garlic (or use a garlic press).
- In a large bowl, combine the mince, garlic, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into 2cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
TIP: Burgers will shrink a little during cooking.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins.
- Turn every 3-4 mins, lowering the heat if needed. IMPORTANT: Meat is cooked when no longer pink in the middle.
- Once cooked, remove pan from heat and place cheese on top of each burger. Cover the pan and set aside (off the heat) until the cheese has melted, 3-4 mins.
- Meanwhile, roughly chop the prawns.
- Place a pot over medium-high heat with a drizzle of oil.
- Once hot, fry the prawns and remaining Cajun spice until cooked through, 3-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Remove the pot from the heat. Stir in the sweet chilli sauce, mayo and 1 tsp sugar (per 2P).
- Taste and season with salt and pepper.
- Trim the salad leaves. Reserve one leaf per burger.
- Halve the remainder lengthways and thinly slice widthways.
- In a salad bowl, mix the balsamic glaze, salt, pepper and a drizzle of oil.
- Toss the chopped salad leaves through the dressing just before serving. Season to taste with salt and pepper.
- Pop the buns into the oven to warm through, 1-2 mins.
- To assemble the burgers, spread the prawns over the base bun.
- Top with a reserved salad leaf and then your burger.
- Sandwich closed with the top bun.
- Serve with chips and salad alongside.
