with tomato onion jam and roast potatoes
The secret to the juiciness of this burger lies in the centre of delicious cheese, which melts when cooked to create an out of this world burger that's savoury and succulent.
Allergens
Utensils
Tags
Onion
1 unit(s)
Tomato
1 unit(s)
Balsamic Vinegar
1 sachet(s)
Irish Beef Mince
240 grams
Cajun Spice Mix
2 sachet(s)
Brioche Buns
2 unit(s)
Ketchup
2 sachet(s)
Baby Potatoes
500 grams
Aioli
1 sachet(s)
Mature Cheddar Cheese Block
50 grams
Salt
0.25 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil then season with half the Cajun spice, salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Meanwhile, grate the cheese.
- In a medium bowl, combine the mince, remaining Cajun spice mix and ¼ tsp salt (per 2P), and pepper. Form into wide, roughly ½ inch thick rounds (1 per person).
- Divide the cheese between centre of each round.
- Fold edges of meat around the cheese, shaping and sealing to create cheese stuffed patties, each slightly wider than a burger bun.
- Pop the burgers onto another lined baking tray.
- Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Burgers are cooked when no longer pink in the middle.
- Add the buns for the final 2-3 mins.
- Meanwhile, halve, peel, and thinly slice onion.
- Cut the tomato into 2cm chunks.
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the onion until softened, stirring occasionally, 4-5 mins. Add the tomato, balsamic vinegar and 1 tsp sugar (per 2P).
- Cook, stirring, until softened and jammy, 4-5 mins. Season with salt and pepper.
- Spread ketchup and a thin layer of aioli over each base bun.
- Top with cheesy patties and tomato onion jam.
- Divide burgers and potatoes between plates.
- Serve with any remaining sauces on the side for dipping.
3662
kJ
Energy (kJ)
875
kcal
Energy (kcal)
47.2
g
Fat
16.6
g
of which saturates
70.8
g
Carbohydrate
22.4
g
of which sugars
7.2
g
Dietary Fiber
41.7
g
Protein
0
mg
Cholesterol
3.95
g
Salt
