Simple Sunday Burger

A simple but effective Sunday treat, that taps into the indulgence trend. This Sunday dinner burger, which utilises our wholesale brioche bun, is great for using up leftovers but also good for the Instagram feed – because who doesn’t love a Sunday dinner?!

60 Mins



40g Cranberry Sauce

4 Kara Brioche Buns


For Potatoes

1kg Floury Potatoes

125ml Semi-Skimmed Milk

Tbsp Butter

4 tbsp Crème Fraîche


For the meat (we recommend slow cooking before service)

Tsp Plain Flour

Tsp Mustard Powder

950g Beef Rump Joint

1 Large White Onion cut into wedges

500g Carrots halved lengthways


For the gravy

1 tbsp plain flour

250ml beef stock


For the Kale

200g Kale, Chopped

3 tablespoon water

2 tablespoon salted butter, or oil

1 clove garlic, grated


For the Potatoes

Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender – test this by slicing a knife into the potato. Transfer to a colander and drain well, before returning to the pan and set over a very low heat for 2 mins to dry completely.

Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.


For the Beef

Heat oven to 240C/220C fan/gas 9. Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.

Cut 1 onion into 8 wedges and half 500g carrots lengthways. Place all vegetables into a roasting tin and sit the beef on top. Cook for 20 minutes.

Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hour for well done.

Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.

Before serving, toast your Kara brioche buns under the grill for 5 minutes or until golden.

For the gravy, put the tin with all the meat juices and onions back onto the hob. Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin (this adds extra flavour!). Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little. Bubble to a nice gravy and season.


For the Kale

To a large saucepan; add water, butter and garlic. On medium high, let the butter melt.

Add in the chopped kale (stems in small pieces are ok). It will look like a lot, but starts to reduce in size once wilted. Stir to coat the kale in melted butter.

Cover and let it steam for 2-3 minutes or until kale is wilted. Stir once more and serve immediately.

To serve, take the base of the brioche bun and spread with cranberry sauce, add on the potatoes, beef, kale and then drizzle over the gravy, before putting the lid on.

This recipe uses

Private: Gourmet MK5 Sliced Brioche Bun


Private: Gourmet MK5 Sliced Brioche Bun

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