Halloween BBQ Spider Cheese Burger
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Halloween BBQ Spider Cheese Burger

with potato chips

Tags:
Family Friendly
Allergens:
Milk
Egg
Soya
Wheat
Mustard
Total Time45 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)

240 grams

Beef Mince

1 unit(s)

Tomato

1 pack(s)

Breadcrumbs

(Contains Wheat)

600 grams

Potatoes

50 grams

Grated Cheese

(Contains Milk)

2 sachet(s)

BBQ Rub

2 sachet(s)

BBQ Sauce

1 unit(s)

Onion

1 sachet(s)

Aioli

(Contains Egg, Mustard)

Not included in your delivery

¼ tsp

Salt

to taste

Oil

to taste

Pepper

to taste

Salt

to taste

Water

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Nutrition Values

Energy (kJ)4309 kJ
Energy (kcal)1030 kcal
Fat47.8 g
of which saturates16.5 g
Carbohydrate108.6 g
of which sugars16.9 g
Dietary Fiber0 g
Protein44.6 g
Cholesterol0 mg
Salt3.22 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).

Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.

2

Meanwhile, in a large bowl, combine the mince, BBQ rub, breadcrumbs, 2 tbsp water and ¼ tsp salt (double both for 4p). Season with pepper and mix together by hand. Roll into evenly-sized balls, then shape into 2cm thick burgers ,1 per person. IMPORTANT: Wash hands and equipment after handling raw mince. 

3

Pop the burgers onto another lined baking tray. When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.

Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

TIP: Burgers will shrink a little during cooking.

4

Peel and slice the onion into thin rings.

Thinly slice the tomato.

5

While the cheese melts, pop the buns into the oven to warm, 2-3 mins.

Draw the spider eyes, adding two dots of aioli on top of the buns and pressing slightly with the back of a small spoon. Then carefuly add a dot of BBQ sauce to make the 'scary eyeballs'.

To assemble the burgers, drizzle aioli (to taste) onto each base bun. Top with the cheesy beef burger, sliced onion and tomato. Drizzle over the remaining BBQ sauce. 

Close the burger with the top bun.

 

6

Divide the potato between plates and serve the burger alongside.

Insert 8 fries per burger between the patty and base bun to make  'spider legs'.  Serve with remaining aioli (if any) alongside the fries.