Cheesy Beef Burger
with Rosemary Caramelised Onion & Truffle Mayo
Get your napkins ready – this is one seriously juicy burger! We've loaded it with flavour, from the rosemary-infused caramelised onion to the truffle mayo and melted Cheddar, so that every bite will take you to your happy place.
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
Ingredients
2
potato
1 bunch
rosemary
1
onion
1 packet
beef mince
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1
tomato
1 packet
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
1 bag
salad leaves
Not included in your delivery
olive oil
¼ tsp
salt
1
egg
(Contains Egg; )
4 tsp
balsamic vinegar
2 tsp
water
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time!
While the fries are baking, pick and finely chop the rosemary leaves. Thinly slice the brown onion. In a large bowl, combine the beef mince, fine breadcrumbs (see ingredients), the salt, egg and 1/2 the rosemary, then season with pepper. Shape the beef mixture into evenly sized patties (1 per person) slightly larger than your burger buns. Set aside. TIP: Make a shallow indent in the centre of each patty, this will help prevent it from puffing up as it cooks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and the remaining rosemary and cook, stirring, until softened, 4-5 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
Wipe out the pan and return to a medium-high heat. Cook the beef patties until just cooked through, 4-5 minutes each side. In the last 2-3 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid to melt.
While the patties are cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. Thinly slice the tomato.
Divide the fries between plates. Slice the burger buns in half and spread with the Italian truffle mayonnaise. Top with the mixed salad leaves, tomato, a beef patty and some rosemary-caramelised onion. TIP: If you're not a fan of truffle, dilute the flavour with some mayo!