cheeseburger and crispy wedges

cheeseburger and crispy wedges

INGREDIENTS

• 1kg washed potatoes, cut into wedges
• 1/4 cup (60ml) Crisco Vegetable Oil
• 3/4 cup (225g) Heinz Seriously Good Garlic Aioli
• 2 tbs tomato sauce or ketchup
• 50g quince paste
• 500g Coles Australian No Added Hormones Beef Mince
• 2 tbs dried breadcrumbs
• 1 tbs Heinz Seriously Good Garlic Aioli, extra
• 4 rashers streaky bacon
• 4 brioche burger buns, split
• 4 tasty cheddar slices
• 2 tomatoes, thinly sliced
• 100g drained canned beetroot slices
• 4 baby cos lettuce leaves
• 6 Fehlbergs Pickles (Pickled Sandwich Stackers)

• METHOD

  • Step 1
    Preheat oven to 220°C. Line a large baking tray with baking paper. Combine the potato and 2 tbs oil on the lined tray. Season with salt and toss to combine. Bake, turning once, for 35 mins or until golden and cooked through.
  • Step 2
    Meanwhile, finely chop one-third of the pickle. Place in a bowl. Stir in the aioli and tomato sauce or ketchup.
  • Step 3
    Use a fork to mash the quince paste in a large bowl. Add mince, breadcrumbs and extra aioli. Stir until well combined. Divide the mince mixture into 4 portions. Shape each portion into a patty.
  • Step 4
    Heat the remaining oil in a large frying pan over medium heat. Cook the patties for 2-3 mins each side or until cooked through. Transfer to a plate and cover to keep warm.
  • Step 5
    Wipe the pan clean and heat over medium heat. Add the bacon and cook for 1-2 mins each side or until crisp.
  • Step 6
    Preheat grill on medium-high. Place the bun halves, cut-side up, on a baking tray. Top the bun bases with the cheddar. Cook under the grill for 1 min or until cheddar melts.
  • Step 7
    Divide the bun bases among serving plates. Top with the patties, 1 tbs of the aioli mixture, bacon, tomato, remaining pickle, beetroot and lettuce. Top with the bun tops. Serve with the potato wedges and remaining aioli mixture.
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