Cheesy Kiwi Beef Burger & Fries
with Beetroot Relish, Dijon Aioli & Fried Egg
See life on the bright side with these sunny-side-up Kiwi burgers. Juicy beef patties are topped with melty smoked Cheddar, fried eggs and a tangy beetroot relish. If that isn’t enough to satisfy your cravings, there’s baked fries fresh out of the oven with a Dijon aioli for dipping. Now go ahead and carpe that diem.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 sachet
Garlic & Herb Seasoning
1
tomato
1
onion
1 packet
garlic aioli
(Contains Egg, Soy; )
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. )
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
1 packet
Beetroot Relish
1 bag
Mixed Leaves
½ packet
Dijon mustard
1 sachet
Aussie Spice Blend
1 packet
Smoked Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
3
eggs
(Contains Egg; )
Nutrition Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil and sprinkle with garlic & herb seasoning. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
Meanwhile, thinly slice tomato into rounds. Thinly slice onion. In a small bowl, combine garlic aioli and Dijon mustard (see ingredients). Set aside. In a medium bowl, combine beef mince, Aussie spice blend, fine breadcrumbs (see ingredients), the egg (1 for 2 people / 2 for 4 people) and a pinch of salt and pepper. Using damp hands, shape beef mixture into evenly sized patties (1 per person) slightly larger than your burger buns. Set aside.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. Transfer to a bowl and set aside.
Return the frying pan 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 smoked Cheddar cheese over patties and cover with a lid or foil so cheese melts.
While the patties are cooking, heat a second large frying pan over high heat with a drizzle of olive oil. When oil is hot, crack remaining eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes. Season. Meanwhile, bake burger buns directly on a wire oven rack until heated through, 3 minutes.
Slice burger buns in half, then spread tops with Dijon aioli and bases with some beetroot relish. Top each bun with mixed leaves, tomato, a beef patty, some onion and a fried egg. Serve with fries and any remaining Dijon aioli.