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£16/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Put the bacon and the burgers on separate baking trays. Put both in the oven and cook for 20 minutes, adding the buns for the final 3 minutes to toast.
Take the burgers and buns out of the oven, checking the juices run clear and no pink meat remains. If the bacon needs a little longer to crisp up, give it 3-4 minutes more, then pat with kitchen paper to remove any excess fat.
To build the burgers, spread the bases and tops of the buns with the mayonnaise, then the chilli jam. Lay the lettuce leaves, sliced tomato and red onion on top of the bases, then add the burgers. Top with the bacon and finish with the bun tops.
Leftovers, chilli jam. This is an all-round winner. It’s delicious in sandwiches, and can be used to glaze meats before barbecuing or mixed with lime juice and oil as a dressing for grilled halloumi cheese.
Typical values per serving when made using specific products in recipe
Energy | 1,825kJ/ 435kcals |
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Fat | 18g |
Saturated Fat | 6.6g |
Carbohydrates | 43g |
Sugars | 12g |
Fibre | 4.2g |
Protein | 23g |
Salt | 1.4g |
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