Smoked Cheddar Beef Burger & Bacon Jam
with Rosemary Fries & Béarnaise Sauce
You can never, ever go wrong with bacon in a burger. We've combined ours with caramelised onion chutney to create an out-of-this-world bacon jam! Add smokey Cheddar, a juicy beef patty and fresh tomato, and you're in for a super gourmet burger to rival any pub version!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1 bunch
rosemary
1
brown onion
1 packet
diced bacon
(May be present: Soy, Milk.)
1 tub
caramelised onion chutney
2 clove
garlic
1
tomato
1 packet
beef mince
1 tub
wholegrain mustard
1 sachet
garlic & herb seasoning
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
2
bake-at-home burger buns
(Contains: Eggs, Gluten, Wheat, Milk, Soy; May be present: Sesame, Lupin, Almond, Hazelnut.)
1 bag
rocket leaves
1 tub
béarnaise sauce
(Contains: Eggs, Milk; May be present: Almond, Cashew, Walnut, Macadamia.)
1 block
smoked Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
2 tbs
water
1 tsp
white wine vinegar
2 tsp
brown sugar
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Finely chop the rosemary (see ingredients). Place the fries on an oven tray lined with baking paper. Add the rosemary, season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.
While the fries are baking, thinly slice the brown onion. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add the onion, diced bacon and a pinch of salt and cook, stirring occasionally, until starting to soften, 4-6 minutes. Add the water, white wine vinegar and brown sugar. Stir to combine and cook until reduced, 1 minute. Add the caramelised onion chutney and stir to combine. Transfer to a small bowl.
While the bacon is cooking, finely chop the garlic. Grate the smoked Cheddar cheese. Thinly slice the tomato. In a large bowl, add the beef mince, garlic, wholegrain mustard, garlic & herb seasoning, egg and fine breadcrumbs. Shape the beef mixture into evenly sized patties slightly larger than a burger
Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the beef patties until just cooked through, 4-5 minutes each side. In the last 1-2 minutes of cook time, sprinkle the smoked Cheddar cheese over the patties and cover with a lid or foil so the cheese melts.
While the patties are cooking, place the bake-athome burger buns on a wire rack in the oven until heated through, 3 minutes.
Divide the rosemary fries between plates. Slice the burger buns in half. Spread with the homemade bacon jam and top with the smoked Cheddar cheese beef patty, more homemade bacon jam, tomato and rocket leaves. Serve with the béarnaise sauce.
