Succulent beef burgers topped with a delicious cheese sauce and served with Chantenay carrots and fresh cauliflower.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • American

    Baked Beef Burgers with Creamy Cheese Sauce

    Recipe Information

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    1 x 4 pack Specially Selected Scotch Beef Quarter Pounders

    2 Onions

    350g Chantenay Carrots

    1 Cauliflower

    1 Quixo Beef Stock Cube

    100ml boiling Water

    1 x 200g pack Soft Cheese with Garlic and Herbs

    Flat tsp Dijon Mustard

    40ml Solesta Olive Oil

    25g Salted Butter

    1 tsp Stonemill's Paprika

    Sea Salt and Black Pepper


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    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Peel and thinly slice the onions and scatter over the bottom of a large roasting tin.

    Drizzle over 20ml of oil, sprinkle over the paprika and season with some salt and black pepper.

    Push in the 4 beef burgers around the onions and cook in the oven for 20 minutes.

    Meanwhile, discard the green leaves from the cauliflower and thinly slice - some of the florets will fall apart which is fine.

    Wipe and trim the carrots then cut into quarters.

    Put the cauliflower and carrots in a large bowl then pour over some boiling water and leave for 5 minutes then drain well.

    Heat the remaining oil and butter in a large frying pan or wok.

    Sauté the vegetables on a high heat for about 7-8 minutes until just tender.

    Dissolve the stock in the boiling water in a small saucepan.

    Add the soft cheese and mustard - whisk and heat through, season with some black pepper.

    Serve the burgers with onions and the vegetables alongside the sauce.

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