Cheeseburger-Chips-n-Slaw

Nutrition per serve

Ingredients

• 2pcs potato
• 10g smoky barbecue seasoning
• 1pcs tomato
• 50g smoked cheddar
• 2pcs milk buns
• 300g premium beef patties
• 50g yoghurt ranch dressing
• 200g slaw mix
• 40ml burger sauce
• 15ml olive oil
• 15ml tomato sauce (optional)

Method

1. Step 1 — Bake chips
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1cm-thick chips. Combine the barbecue seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the potato and toss to coat. Put the potato on the lined tray and bake on the upper oven shelf for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the tomato and cheese. Halve the buns through the middle.
3. Step 3 — Cook patties
   Season the beef patties with salt and pepper. Heat 1 tsp olive oil in a medium frypan over medium-high heat. Cook the patties, covered, for 4 mins, then turn and cook, covered, for a further 2 mins. Top the patties with the cheese, cover and cook for 2 mins or until the patties are cooked through and the cheese is melted. Remove from the pan. Cover to keep warm.
4. Step 4 — Toast buns
   While the patties are cooking, put the buns on an oven tray, cut-side up, and bake on the lower shelf for 4 mins or until lightly toasted.
5. Step 5 — Toss slaw and serve up
   Put the ranch dressing and slaw mix in a bowl and toss to combine. Layer the bun bases with the patties, burger sauce, tomato, 1 tbs tomato sauce, if using (see Make it yours), and some of the slaw, then sandwich with the tops. Serve the cheeseburgers with the chips and remaining slaw. Enjoy!
6. Step 6 — Make it yours
   Use your favourite sauce in your burger. Barbecue sauce, sriracha and dijonnaise would also work well.

Allergens

Sulfit, Milch, Eier, Gluten, Sojabohnen, Wheat