Festive Double-Stacked Bacon Cheeseburger
Our most decadent burger to date. You'll sandwich a gravy-soaked layer of bread between two patties, and top them with cheese and cranberry sauce. Serve with sage fries, grab a napkin and get stuck in!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Pepper, Salt, Vegetable oil, Flour, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil half a kettle
Cut your potatoes (skin on) into thin chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil, a pinch of salt and pepper and your dried sage
Give everything a good mix up and put the tray[s] in the oven for an initial 15-20 min or until they are starting to brown – these are your festive fries
Meanwhile, dissolve your beef stock mix and Henderson's Relish in 200ml [260ml] [350ml] boiled water
Heat a pot over a medium heat with a knob of butter
Once melted, add 1 tsp [1 1/2 tsp] [2 tsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
Gradually whisk in your beef stock into the roux, a little at a time, and cook for 5 min or until a smooth, thick sauce remains – this is your gravy
Whilst the chips and gravy are cooking, grate your cheddar cheese
Add your beef mince to a bowl, season with salt and pepper and roll into 2 meatballs per person
Once the chips are starting to brown, push them to one side of the tray[s], add your smoked streaky bacon to the other and return to the oven for 12-15 min or until the chips are crispy and the bacon is golden and crisp
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat
Once hot, add the meatballs, press them down firmly with a spatula to form a thin burger shape and cook for 3-4 min or until slightly charred on the bottom
Flip the burgers and top half with the grated cheese and cook, covered, for 2-3 min further or until the burgers are cooked through (no pink meat!) and the cheese has melted
Whilst the burgers are cooking, cut the ends off your ciabatta[s] and slice in half
Tip: Don't chuck the crusts away. Instead, turn them into croutons!
Slice your brioche bun[s] in half
Add the ciabatta and brioche halves to a separate tray and put the tray in the oven for 3-4 min or until toasted
Once toasted, add the ciabatta to the gravy and set aside for 1-2 min or until it has started to soak up the gravy
Meanwhile, wash your lettuce, pat it dry with kitchen paper and shred
Spread the brioche base and lid with your mayo and cranberry sauce
Top the brioche base with some shredded lettuce, the cheesy beef patty, gravy-soaked ciabatta, remaining beef patty, crispy bacon, more shredded lettuce and the brioche lid
Skewer the burger and serve the festive fries and any remaining gravy to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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