Turkey Cheeseburger with Ballymaloe Relish
with homemade chips
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Egg
•Mustard
•Milk
•Cereals containing gluten
•Wheat
•Soya
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Scallion
250 grams
Turkey Mince
50 grams
Grated Cheese
(Contains: Milk)
½ sachet(s)
Mustard
(Contains: Mustard)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
600 grams
Potatoes
1 sachet(s)
Worcester Sauce
(Contains: Soya)
2 unit(s)
Brioche Buns
(Contains: Egg, Milk, Wheat, Soya May be present: Mustard, Lupin, Nuts, Sesame)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
Not included in your delivery
¼ tsp
Salt
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3897 kJ
Energy (kcal)932 kcal
Fat30.1 g
of which saturates9 g
Carbohydrate111 g
of which sugars16.8 g
Dietary Fiber8.9 g
Protein51.1 g
Salt2.8 g
Potassium1048.2 mg
Calcium13.7 mg
Iron0.1 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 the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
- Pop the chips onto a large (lined) 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, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Trim and thinly slice the scallions.
- Mix together with the aioli.
- Season to taste with salt and pepper then set aside.
3
- In a large bowl, combine the Worcester sauce and breadcrumbs.
- Add half a mustard sachet (per 2P), 2 tsp water (per 2P) and ¼ tsp salt (per 2P).
- Add the mince, season with pepper and mix everything together by hand.
- Roll into evenly-sized balls, then shape into 1cm thick burgers—one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, fry the burgers until browned on the outside and cooked through, 10-12 mins. Turn every 2-3 mins, adjusting the heat if necessary.
- Once cooked, remove the pan from the heat. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Place some cheese on top of each burger.
- Cover the pan and set aside (off the heat) until the cheese melts, 3-4 mins.
5
- While the burgers cook, separate the buns.
- Pop into the oven to warm through, 2-3 mins.
TIP: Keep an eye on them so they don't burn!
6
- To assemble the burgers, spread some scallion aioli and Ballymaloe relish over each base bun.
- Top with the cheesy burger.
- Sandwich closed with the top bun.
- Serve with chips alongside.
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