Cheeseburger Loaded Wedges
with Burger Sauce & Tomato-Spring Onion Topping
- Sesame
- Milk
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Now you can get the much-loved flavours of a cheeseburger on top of golden roasted potato wedges! Cheesy, juicy and loaded with flavour, each bite will take you to your happy place!
Ingredients
3
Potato
1 sachet
Crispy Seasoning
1 sachet
sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
1 sprig
Spring Onion
1
Carrot
1
Tomato
1 tin
Sweetcorn
1 packet
Beef Mince
1 packet
Dijon Mustard
1 packet
Tomato Paste
1 sachet
Aussie Spice Blend
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Burger Sauce
(Contains: Eggs)
Not included in your delivery
olive oil
⅓ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Season with crispy seasoning, drizzle with olive oil, sprinkle over sesame seeds and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the sesame seeds and tossing the potato.
• While the wedges are baking, thinly slice spring onion. • Grate carrot. • Finely chop tomato. • Drain sweetcorn
• Heat a large frying pan over medium-high heat. • Cook corn, carrot and beef mince (no need for oil!), breaking the mince up with a spoon, until just browned, 4-5 minutes. • Add Dijon mustard, tomato paste, the water and Aussie spice blend. Cook until slightly reduced, 1-2 minutes. Season to taste.
• Sprinkle Cheddar cheese over the mince mixture, then cover with a lid (or foil) and allow to melt, 1 minute.
Little cooks: Help by sprinkling the cheese on top.
• In a small bowl, combine tomato, spring onion and a drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks: Take the lead and toss the topping!
• Divide potato wedges between plates. • Top with the cheesy beef mixture and seasoned tomato-spring onion topping. • Drizzle with burger sauce to serve. Enjoy!
Little cooks: Add the finishing touch by loading up the wedges with the beef mixture, tomato-spring onion topping and burger sauce!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the cheeseburger-inspired flavours, with the burger sauce drawing particular praise for tasting like a Big Mac sauce. A few found the overall flavour mild or felt the dish leaned more Mexican than cheeseburger.
- Ease of prep: Most found it straightforward, though a few noted it was a little time-consuming for a weeknight cook.
- Suggestions: Adding diced pickles to the tomato and spring onion topping is one tip from customers keen to boost the cheeseburger flavour. Some found the Dijon mustard a touch strong, so adjusting the amount to taste is worth considering.
- Leftovers: No substantive feedback on this.
- Portions: Several customers felt the potato wedges were on the short side for a main meal for two, and suggest adding extra potatoes to make it more filling.
- Wedges: Getting the wedges golden and crisp can be tricky — spreading them across two trays rather than crowding one helps avoid soggy or unevenly cooked results.
