Mix up your burger menu with this bunless beef version. The patty comes together quickly and with abundant flavour from our Aussie spice blend. With all the fresh burger trimmings, including a creamy dill-parsley mayo and melted Cheddar, plus baked sesame wedges, this is a satisfying plate of goodness!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
potato
1
Brown Onion
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
1
tomato
1 bag
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
olive oil
1 tbs
balsamic vinegar
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
1 tsp
brown sugar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.
• While the wedges are baking, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce the heat to medium, then add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• In a large bowl, combine beef mince, Aussie spice blend, a pinch of salt, the egg and fine breadcrumbs. Season with pepper. • Using damp hands, shape beef mixture into evenly-sized patties (1 patty per person).
TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook beef patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over the patties and cover with a lid (or foil) so the cheese melts.
• While the patties are cooking, thinly slice cucumber into half-moons. Roughly chop tomato. • In a second large bowl, combine a drizzle of white wine vinegar and olive oil, then season with salt and pepper. • Add mixed salad leaves, tomato and cucumber and toss to coat.
• Divide wedges, garden salad and cheesy beef patties between bowls. Top patties with caramelised onion. • Serve with dill & parsley mayonnaise. Enjoy!