*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
tomato puree (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar, modified maize starch, salt, acid (citric acid), preservatives (sodium benzoate, potassium sorbate), yeast extract, spices, natural flavourings
Allergens
Allergens highlighted by † (milk, mustard, gluten, soya, sulphites, egg)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7
Boil a kettle
Cut the potatoes (skins on) into wedges, then add them to a large baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up
Put the tray in the oven for 25-30 min or until the wedges are golden and starting to crisp
2
While the wedges are cooking, slice the cucumber in half lengthways, then slice the halves into wedges
Add the red wine vinegar, 1 tbsp [2 tbsp]sugar, a splash of boiled water and a pinch of salt to a bowl and stir until dissolved
Add the cucumber to the bowl and give everything a good mix up, then set aside - these are your quick-pickled cucumber wedges
Tip: Give the cucumber the occasional shake while pickling
3
Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium heat
Once hot, add the brioche, cut-side down, and cook for 2-3 min or until toasted, then set them aside until serving
Reserve the pan
4
Add the panko breadcrumbs, beef mince and soy sauce to a large bowl with a generous pinch of salt and pepper
Mix, then knead thoroughly until fully combined
Shape into 2 [4] burger patties
Tip: Kneading the patties for longer will make them more tender!
5
Return the pan to a medium heat with a drizzle of vegetable oil
Once hot, add the burger patties to the pan and cook for 3-4 min on each side or until cooked through
Tip: Push the patties down with a spatula so they cook evenly
6
Meanwhile, grate the cheddar cheese
Combine the mayonnaise, ketchup and mustard ketchup with a pinch of salt – this is your special sauce
7
Once cooked, divide the grated cheese between the burger patties and cook, covered, for 1-2 min further or until the cheese is melted - these are your cheese patties
Drain the quick-pickledcucumber wedges (discard the liquid)
8
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