1 packet
Cheddar Cheese
(Contains: Milk;)
100
Bacon
1 packet
Baby Spinach Leaves
1 packet
Dijon Mustard
1
Zucchini
1 sachet
Aussie Spice Blend
1 packet
Shredded Cabbage Mix
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Mayonnaise
(Contains: Eggs;)
1
Carrot
• Preheat the oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 20-25 minutes.
If you have received bacon rashers, in a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the bacon and cook, turning, until golden, 4-5 mins. Transfer to a plate lined with paper towel and set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook beef patties until just cooked through, 4-5 minutes each side. In the last 2 minutes of cook time, sprinkle over shredded Cheddar cheese, then cover the pan with a lid (or foil) and cook until melted. • Meanwhile, roughly chop baby spinach leaves. • In a medium bowl, combine shredded cabbage mix, baby spinach and drizzle of vinegar and olive oil. Toss to combine and season to taste.
Top the burger patties with the bacon rasher, then drizzle with the burger sauce.