The Rodda's Cream Tea Beef Burger
Ready to bite into tradition with a burger-y twist? Shake up convention by swapping strawberry for a homemade sweet 'n' savoury tomato jam, and spoon over Rodda's clotted cream for a taste of the South West.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Sugar, Vegetable oil, Olive oil, Pepper (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
Slice your potatoes (skins on) into thin discs
Add the potato discs to a baking paper-lined baking tray (or two!)
Add a generous drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up
Spread the potato discs into a single layer and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your salt & pepper slices
Meanwhile, cut 2 slices per person from your tomato[es] and set these aside for later
Chop the remaining tomato finely
Heat a pot with a drizzle of olive oil over a medium heat, then once hot, add the chopped tomato with a pinch of salt and cook for 3-4 min or until starting to break down
Once the tomato has started to break down, add your tomato paste, red wine vinegar, chilli flakes (can't handle the heat? Go easy!), 2 tbsp [3 tbsp] [4 tbsp] sugar and a generous pinch of salt
Cook for 10-15 min, stirring frequently, or until thickened to a jam-like consistency – this is your warming tomato jam
Once the jam is done, transfer it to a bowl and leave to cool
Tip: The jam will thicken whilst it cools!
Meanwhile, add your beef mince and beef stock mix to a bowl
Give everything a good mix up until thoroughly combined (clean hands are the best way!)
Divide and shape into equal-sized patty[ies] (1 per person!) and put in the fridge until later
Wash, then separate your lettuce leaves and pat dry with kitchen paper
Slice your brioche bun[s] in half
Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat
Once hot, add the brioche halves, cut-side down, and cook for 3-4 min or until lightly toasted
Once done, set aside until serving (save the pan!)
Return the reserved pan to a high heat
Once hot, add the beef patty[ies], press down firmly with a spatula and cook for 5 min
Tip: Cooking for 5? You may need to do this in batches!
Flip the patty[ies] and reduce the heat to medium-high and cook for 5 min further until cooked through and charred (no pink meat!)
To build your burger, top the toasted brioche base with the lettuce leaves, sliced tomato and a beef patty, then spoon over the warming tomato jam and your clotted cream (in whichever order you like!) and top with the toasted brioche lid – this is your Rodda's cream tea beef burger
Serve with the salt & pepper slices 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 † (gluten, milk, soya, sulphites).
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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