Roasted Bell Pepper Burger
with golden fried cheese and potato wedges
The quantities provided above are averages only.
Ingredients
400 grams
Potatoes
1 unit(s)
Bell Pepper
200 grams
Grilling Cheese
(Contains Milk)
40 grams
Salad Leaves
1 unit(s)
Carrot
2 sachet(s)
Mayo
(Contains Egg, Mustard)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Aioli
(Contains Egg, Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Cooking Steps
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 baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turning halfway through.
TIP: Use two baking trays if necessary.
Halve the pepper lengthways and discard the core and seeds. Slice the grilling cheese into 2 slices per person. Trim, peel and coarsely grate the carrot. Pop the salad leaves and carrot into a bowl and set aside.
When the wedges have about 20 mins left, lay the pepper halves cut-side down onto another baking tray. Drizzle with a little oil and season with salt and pepper. Roast in the oven for the remaining roasting time until soft and slightly charred, 18-20 mins.
When 10 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, fry the grilling cheese until golden brown, 2-3 mins each side. Meanwhile, add the aioli to the salad leaves and carrot. Carefully mix together. Season to taste with salt and pepper.
When almost ready to serve, halve the burger buns and pop into the oven to warm through, 2-3 mins. Remove the cheese pan from the heat and drizzle over half the sweet chilli sauce. Carefully turn the cheese slices until coated.
To assemble the burgers, spread a spoonful of mayo over the each bun base. Top with the cheese and roasted pepper. Drizzle with the remaining sweet chilli sauce then close with the bun lid. Serve with wedges and salad alongside. Enjoy!
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