What are the main ingredients in Classic Beef Burger & Crisps?

Oil (cooking, olive & coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Classic Beef Burger & Crisps?

Calories: 1252, Carbs: 73 grams, Fat: grams, Protein: 45.8 grams, Sugar: 24.2 grams, Salt: 1069 grams

How do I prepare Classic Beef Burger & Crisps?

CHEESY PATTY: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final minute, scatter over the cheese and cover until melted. Remove from the pan and season. TOASTED BUN: Halve the burger buns, and spread butter (optional) or oil over the cut-sides. Place a pan over medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes. BRING ON THE BURGERS: Place the burger buns, cut-side up, on a plate. Top with the green leaves, the tomato rounds, the cucumber rounds, the gherkin slices, and the patties. Dollop over the garlic mayo. Serve alongside the Rootstock crisps.

What should be prepared from my kitchen to make Classic Beef Burger & Crisps?

Oil (cooking, olive & coconut), Salt & Pepper, Water, Butter (optional)

Classic Beef Burger & Crisps

Name: Classic Beef Burger & Crisps
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive & coconut); Salt & Pepper; Water; Butter (optional)

On the run? Then grab a bun, and let’s make a cheeseburger for some cooking fun! A fluffy burger bun is toasted, then layered with fresh greens, tangy tomato rounds, cucumber, briny gherkins, and a cheese-covered beef patty. Smear with garlic mayo, close up your burger, and take a big, well-deserved bite.

Classic Beef Burger & Crisps

with roasted garlic mayo

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Beef
Burger Bun
Burger Buns
Cucumber
Free-range Beef Burger Patties
Free-range Beef Burger Patty
Gherkins
Grated Mozzarella Cheese
Green Leaves
Roasted Garlic Mayo
Rootstock Salt Crisps
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive & coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

CHEESY PATTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patty until browned and cooked to your preference, 3-4 minutes per side. In the final minute, scatter over the cheese and cover until melted. Remove from the pan and season.
TOASTED BUN
Halve the burger bun, and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the halved bun, cut-side down, until crisp, 1-2 minutes.
BRING ON THE BURGERS
Place the burger bun, cut-side up, on a plate. Top with the green leaves, the tomato rounds, the cucumber rounds, the gherkin slices, and the patty. Dollop over the garlic mayo. Serve alongside the Rootstock crisps.

Free-range Beef Burger Patty - 1
Grated Mozzarella Cheese - 30g
Burger Bun - 1
Green Leaves - 20g
Tomato - 1
Cucumber - 50g
Gherkins - 25g
Roasted Garlic Mayo - 1 unit
Rootstock Salt Crisps - 1 unit

Download the Recipe

Serves 2

CHEESY PATTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final minute, scatter over the cheese and cover until melted. Remove from the pan and season.
TOASTED BUN
Halve the burger buns, and spread butter (optional) or oil over the cut-sides. Place a pan over medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
BRING ON THE BURGERS
Place the burger buns, cut-side up, on a plate. Top with the green leaves, the tomato rounds, the cucumber rounds, the gherkin slices, and the patties. Dollop over the garlic mayo. Serve alongside the Rootstock crisps.

Free-range Beef Burger Patties - 2
Grated Mozzarella Cheese - 60g
Burger Buns - 2
Green Leaves - 40g
Tomato - 1
Cucumber - 100g
Gherkins - 25g
Roasted Garlic Mayo - 1 unit
Rootstock Salt Crisps - 1 unit

Download the Recipe

Serves 3

CHEESY PATTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final minute, scatter over the cheese and cover until melted. Remove from the pan and season.
TOASTED BUN
Halve the burger buns, and spread butter (optional) or oil over the cut-sides. Place a pan over medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
BRING ON THE BURGERS
Place the burger buns, cut-side up, on a plate. Top with the green leaves, the tomato rounds, the cucumber rounds, the gherkin slices, and the patties. Dollop over the garlic mayo. Serve alongside the Rootstock crisps.

Free-range Beef Burger Patties - 3
Grated Mozzarella Cheese - 90g
Burger Buns - 3
Green Leaves - 60g
Tomatoes - 2
Cucumber - 150g
Gherkins - 50g
Roasted Garlic Mayo - 2 units
Rootstock Salt Crisps - 2 units

Download the Recipe

Serves 4

CHEESY PATTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final minute, scatter over the cheese and cover until melted. Remove from the pan and season.
TOASTED BUN
Halve the burger buns, and spread butter (optional) or oil over the cut-sides. Place a pan over medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
BRING ON THE BURGERS
Place the burger buns, cut-side up, on a plate. Top with the green leaves, the tomato rounds, the cucumber rounds, the gherkin slices, and the patties. Dollop over the garlic mayo. Serve alongside the Rootstock crisps.