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

Baked Beef Burgers with Creamy Cheese Sauce

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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

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.