big bi burger
Ingredients
Burger ingredients
250g extra lean beef mince
80g onion
1 x 15ml spoon (1tbsp) fresh mint
50g semi-soft cheese, e.g. Mozzarella
1 x 15ml spoon (1tbsp) chutney
Bread and toppings ingredients per burger
1 brioche bun
1/2 tomato
3 slices sliced pickled beetroot
1/4 avocado
1 slice lean grilled bacon
2 x 5ml spoon (2tsp) chutney
Information Equipment Allergens
Prep time: 14 minutes Large mixing bowl Milk, Barley, Sulphur dioxide,
Cooking time: 15 minutes Red chopping board Wheat, Egg, Soya.
Serves: 2 Chopping board
Vegetable knife
Measuring spoons
Bread knife
Method
1. Place mince in a large mixing bowl. Wash hands thoroughly, if you have touched raw meat.
2. Prepare ingredients and add to the mixing bowl:
Peel the onion and dice finely
Dice the semi-soft cheese.
Finely chop the mint
4. Add any dried herbs and sauces.
5. Using a spoon, thoroughly mix all the ingredients together.
6. Divide the mixture into even sized pieces. Flatten gently and place on the grill tray.
Thoroughly wash and dry hands after touching the raw mixture.
7. Pre-heat the grill to medium and cook the burgers for 10-12 minutes until they are cooked all
the way through and no pink bits remain. Turn over once to ensure even cooking.
8. Cook bacon under the grill (1-2 minutes on each side).
9. Prepare the bread and toppings:
Slice the brioche bun in half
Wash the tomato and slice
Drain the sliced beetroot
Cut avocado in half, remove the stone and slice.
11. Assemble the burger.
12. Add 2 x 5ml spoon (2tsp) chutney.
Nutritional Information
Per burger Per 100g
Energy 2717 Kj Energy 655 Kj
Energy 664 Kcal Energy 160 Kcal
Fat 31.92 g Fat 7.69 g
Saturates 14.75 g Saturates 3.56 g
Carbohydrate 45.56 g Carbohydrate 10.98 g
Sugars 14.03 g Sugars 3.38 g
Fibre 5.52 g Fibre 1.33 g
Protein 44.44 g Protein 10.71 g
Salt 2.63 g Salt 0.63 g
Iron 4.83 mg Iron 1.16 mg
Food hygiene and safety tips
Before you start to cook remember to:
Tie up long hair
Roll up long sleeves
Wear a clean apron
Thoroughly wash and dry your hands. Try and use antibacterial soap if you can.
Remember to thoroughly wash and dry your hands if you have touched the raw meat.
Wash fresh fruit and vegetables to remove any dirt and bacteria. Use the bridge hold and claw
grip to prevent hurting yourself when cutting fruit and vegetables.
Check dried herbs and spices are in date (best-before date).
Try to use a box grater. They are much easier to grip and you are less likely to hurt yourself.
Mind your knuckles!
Check the sauces are in date (best-before date). Once opened, store in a fridge.
Use a spoon to mix the burger ingredients thoroughly or wear disposable plastic gloves.
Remember to thoroughly wash and dry your hands if you have touched the raw meat.
In order to reduce the risk of cross-contamination, use a red chopping board for raw meat.
Remember to thoroughly wash and dry your hands after shaping the burgers.
Use tongs to turn the burgers over half way through cooking. Check burgers are cooked all the
way through and no pink bits remain. If using a digital probe, the temperature should read at
least 75°C or 70°C for two minutes.
Check bread is in date. Cut carefully using a bread knife.
Make sure you have washed any fresh vegetables to remove any dirt and bacteria.Remember to
use the bridge hold and claw grip and a separate clean chopping board.
Check the cheese is in date. Check the bacon is in date and cooked thoroughly. Wash hands
after touching the raw bacon.
Check the sauces are in date (best-before date). Once opened, store in a fridge.
